These Cornmeal Zucchini Pancakes are super easy to make and will make any meal time special. Cornmeal (or polenta) and brown rice flour makes the crust super crispy, but the inside stays perfectly soft thanks to the zucchini. These cornmeal zucchini pancakes are incredibly versatile too. Eat them as a snack on-the-go, put them on a salad, or serve over roasted veggies. Whatever you choose to do, it’ll be delicious!
Cornmeal Zucchini Pancakes [Vegan]
- 1 1/2 cups cornmeal
- 1 cup brown rice flour
- 2 pieces green onion finely chopped
- 1 piece green chillies finely chopped
- 1 small zucchini grated and excess water squeezed out
- 1 small bunch coriander finely chopped
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1/2 teaspoon turmeric
- 1 1/4 cup light coconut milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon flax seed powder mixed with 3 tablespoons water, let sit for 5 mins until thick
- 3-4 tablespoons oil
In a large bowl, combine cornmeal, brown rice flour, baking powder, baking soda, salt,chopped green chillies, green onions, coriander and zucchini.
In a medium sized bowl, mix in the coconut milk, apple cider vinegar and flax seed -water mix.
Pour the wet ingredients into the dry ingredients and stir until well combined. This batter should be quite thick, not pourable consistency at all.
Heat a heavy bottomed pan on medium heat and add 1 tbsp of oil. Drop a small ladleful of batter. I cooked 4 pancakes at a time.
Turn down the heat to low and cover the pan for 3-4 minutes. Carefully turn the pancakes over and cook uncovered for another 4-5 minutes. Repeat till all your batter is used up.
Serve warm with a fresh tomato basil salad or maybe some spicy salsa. Enjoy! Cornmeal Zucchini Pancakes