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.

All you need is a few pantry ingredients, freshly grated zucchini, corn kernels and your favorite kind of cheese. Whisk the dry ingredients together in a large mixing bowl. Add the flax egg and the milk and stir until well combined. You can cook Vegan corn cheese zucchini pancakes using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Vegan corn cheese zucchini pancakes

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

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. In a large mixing bowl, beat eggs. These vegan zucchini and corn patties are quick, healthy and easy to make.

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.

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. 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. Fluffy, tender, and topped with a cranberry-orange compote!