Recipe: Tasty Vegan corn cheese zucchini pancakes

Vegan corn cheese zucchini pancakes. Vegan corn cheese zucchini pancakes step by step. Blend everything exept onion and zucchini. Transfer in a bowl and add onion and zucchini.

There's so much deliciousness going on in these perfect savory zucchini & corn pancakes. Your taste buds are greeted with the mellowness of the pancake batter and the zucchini, then you get a burst of sweet from the corn, a bite of heat from the jalapeno pepper, and hints of savory and pepper from the turmeric, salt, and chives. Mix up your morning meal with these subtly-cheesy, veggie-studded, soft, fluffy Zucchini Cornmeal Savory Pancakes. You can cook Vegan corn cheese zucchini pancakes using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Vegan corn cheese zucchini pancakes

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

To make: In a bowl, mix the eggs, oil, dried herbs, and salt and pepper. Add in the corn, zucchini, and cheddar. Add in the flour and stir. Heat a skillet or a griddle on medium-high heat.

Vegan corn cheese zucchini pancakes step by step

1. Blend everything exept onion and zucchini.
2. Transfer in a bowl and add onion and zucchini.
3. Bake in a pan on each side for 2-3 min.
4. Serve with fresh tomatos.

Add a small amount of oil to the skillet. Combine zucchini, corn, onion, and Parmesan cheese in a large bowl. Serve these zucchini pancakes with vegan sour cream and green onions; These vegan fritters make a great breakfast, lunch, or even dinner. Serve with a side salad or bowl of soup. Once cooked, zucchini fritters should be eaten immediately or they will get soggy.