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.
Zucchini Corn Poblano Pepper Jalapeno Pepper Cilantro Follow Your Heart* Pepper Jack Cheese Black Pepper Sea Salt. Whisk the dry ingredients together in a large mixing bowl. Add the flax egg and the milk and stir until well combined. You can have Vegan corn cheese zucchini pancakes using 8 ingredients and 4 steps. Here is how you cook it.
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. 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. 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. The onion adds delicious sweetness to the pancakes, and the hot chili peppers give a nice spicy kick, kal-kal-han-mat (칼칼한맛) as Koreans say. These healthy zucchini pancakes are made with a blend of whole-grain, gluten-free flours, and are free from dairy and eggs.
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