Vegan corn cheese zucchini pancakes. Whisk the dry ingredients together in a large mixing bowl. Add the flax egg and the milk and stir until well combined. Zucchini Corn Pancakes - These easy pancakes are the perfect side dish or appetizer to any meal.
Ingredients of Vegan corn cheese zucchini pancakes
- You need 180 ml of nondairy milk or water.
- You need 120 g of oats.
- Prepare 70 g of corn flour.
- You need 2 tbs. of nutricional yeast.
- It's 1 tbs. of lemon juice.
- Prepare of salt and pepper.
- You need 1 of chopped onion (purple).
- Prepare 1 of grated zucchini.
These vegan zucchini and corn patties are quick, healthy and easy to make. I used rice flour as the binding agent in these patties, you can also use all purpose flour or chickpea flour (besan) in place. You can eat them as such and put them inside your burger or sandwich. Okay, a bit dramatic, but seriously I didn't think it was possible to make low-fat pancakes be delicious and also be vegan, gluten-free.
Vegan corn cheese zucchini pancakes instructions
- Blend everything exept onion and zucchini.
- Transfer in a bowl and add onion and zucchini.
- Bake in a pan on each side for 2-3 min.
- Serve with fresh tomatos.
These healthy zucchini pancakes are made with a blend of whole-grain, gluten-free flours, and are free from dairy and eggs. A giant stack of extra fluffy zucchini pancakes, stuffed with melty gooey chocolate chips and covered in hot maple syrup - These always disappear so quickly! Can every meal be breakfast, please? Imagine eating a stack of these for breakfast, lunch, and dinner every single day. Fluffy, tender, and topped with a cranberry-orange compote!