Vegan corn cheese zucchini pancakes. 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.
Not too cheesy, but subtly so thanks to a few tablespoons of nutritional yeast in the mix.
Since these pancakes are obviously not syrup-soaking appropriate, I topped this stack with a dollop of Kite Hill Chive Cream Cheese.
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!
You can Have Vegan corn cheese zucchini pancakes using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Vegan corn cheese zucchini pancakes
- What You needis of nondairy milk or water.
- What You needis of oats.
- What You needis of corn flour.
- It's of nutricional yeast.
- Lets Go Prepare of lemon juice.
- What You needis of salt and pepper.
- What You needis of chopped onion (purple).
- It's of grated zucchini.
Can every meal be breakfast, please? Imagine eating a stack of these for breakfast, lunch, and dinner every single day. These healthy zucchini pancakes are made with a blend of whole-grain, gluten-free flours, and are free from dairy and eggs. These fritter-like pancakes are made from chickpea flour, shredded zucchini, and seasoned with onion, garlic, and garam masala.
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.
Go the savory route for your next breakfast with these crispy zucchini pancakes. Made from chickpea flour, shredded zucchini, and seasoned with onion, garlic. In a skillet melt butter and heat olive oil. Drop batter onto skillet to form pancakes. Flip pancakes when edges start to brown and cook until both sides are golden brown.