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.

Vegan corn cheese zucchini pancakes

My mom used to make them when we were kids. It was a great way to get us to eat vegetables, and it was cheap The other reviewers missed the boat on the toppings, however. You have to put a little butter and some Parmesan cheese on top of these pancakes. You can have Vegan corn cheese zucchini pancakes using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vegan corn cheese zucchini pancakes

Prepare 180 ml of nondairy milk or water.
It's 120 g of oats.
You need 70 g of corn flour.
Prepare 2 tbs. of nutricional yeast.
You need 1 tbs. of lemon juice.
You need of salt and pepper.
It's 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 step by step

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!