Vegan corn cheese zucchini pancakes. In a large mixing bowl, beat eggs. Whisk the dry ingredients together in a large mixing bowl. Add the flax egg and the milk and stir until well combined.

All you need is a few pantry ingredients, freshly grated zucchini, corn kernels and your favorite kind of cheese. These healthy zucchini pancakes are made with a blend of whole-grain, gluten-free flours, and are free from dairy and eggs. 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. 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

You need 180 ml of nondairy milk or water.
Prepare 120 g of oats.
You need 70 g of corn flour.
It's 2 tbs. of nutricional yeast.
Prepare 1 tbs. of lemon juice.
Prepare of salt and pepper.
It's 1 of chopped onion (purple).
It's 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. 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!

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.

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! In the meantime, let's dig into this seasonal stack of goodness. Fluffy cornmeal pancakes with cranberry orange compote.