Vegan Savory Zucchini & Corn Pancakes
Savory, spicy, and oh so delicious zucchini and corn pancakes, topped with a spicy and sweet apple and beet sauce. Perfect for a quick and easy weeknight dinner.
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Servings: 16 -18
Calories:
Ingredients
- Apple and Beet Sauce
- 1 medium beet – peeled
- 1 medium apple – peeled and cored
- 1 serrano pepper – seeded
- 1 teaspoon of finely ground sea salt add more if desired
- Zucchini and Corn Pancakes
- 1 tablespoon of avocado oil
- 1 large zucchini – shredded
- 1 cup of corn – fresh or frozen thawed
- 1 jalapeno pepper – seeded and finely minced
- 4 green onions – finely diced
- ¼ cup of finely chopped chives
- 2 cups of all purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of turmeric
- 1 teaspoon of finely ground sea salt
- 1 tablespoon of ground flax seed + 3 tablespoons of water mixed together until thick and creamy flax egg
- 1 cup of almond milk add more if the batter is too thick
Instructions
- Apple and Beet Sauce
- Put the ingredients in a high powered blender and blend until smooth and creamy. Add the serrano pepper in sections so you can adjust the heat as you like.
- Zucchini and Corn Pancakes
- Whisk the dry ingredients together in a large mixing bowl. Add the flax egg and the milk and stir until well combined. Add the zucchini, corn, pepper, onions, and chives and stir until well combined.
- Heat a griddle or skillet on medium heat and add the oil when hot. Spread the oil evenly over the surface of the pan and pour ⅓ of a cup of pancake batter on the pan. You should be able to cook three to four cakes at once.
- When the tops of the cakes are bubbling and the bottoms are brown, gently flip the cakes over. They’re done when both sides are brown and the cakes are firm and cooked on the sides.
- Keep warm in a warm oven until all of the cakes are cooked.
- Top them with the apple and beet sauce and enjoy!
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