Vegan corn cheese zucchini pancakes. Not sweet pancakes, but savory ones. Back before I became a vegan, I had a zucchini pancake recipe I loved, which came together with shredded zucchini, flour, and egg whites. I've long wanted to veganize it and amp up the color with more veggies.

Whisk the dry ingredients together in a large mixing bowl. Add the flax egg and the milk and stir until well combined. You can make these zucchini pancakes simply with a zucchini, but I like to throw in thinly sliced sweet onion and green hot chili peppers to complement. You can cook 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.
Prepare 70 g of corn flour.
Prepare 2 tbs. of nutricional yeast.
Prepare 1 tbs. of lemon juice.
You need of salt and pepper.
Prepare 1 of chopped onion (purple).
You need 1 of grated zucchini.

Zucchini Corn Poblano Pepper Jalapeno Pepper Cilantro Follow Your Heart* Pepper Jack Cheese Black Pepper Sea Salt. Making DELICIOUS Fluffy Coconut VEGAN Pancakes for Breakfast! These Savory Zucchini Cornmeal Pancakes fall into the cheesy category. Not too cheesy, but subtly so thanks to a few tablespoons of nutritional yeast in the mix.

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.

Since these pancakes are obviously not syrup-soaking appropriate, I topped this stack with a dollop of Kite Hill Chive Cream Cheese. Zucchini Corn Pancakes - These easy pancakes are the perfect side dish or appetizer to any meal. And best of all, they don't even taste "healthy"! All you need is a few pantry ingredients, freshly grated zucchini, corn kernels and your favorite kind of cheese. I love zucchini pancakes, but I never put cheese or chives in them as my son is allergic to dairy.