November 11, 2010

Vegan Zucchini Corn Pancakes Recipe

Here is the recipe for the Zucchini Corn Pancakes with Roasted Red Pepper dipping sauce featured earlier this week, courtesy of Ely Pugh of Ely's To Go in Youngstown, Ohio.

1 cup organic unbleached all purpose flour
2 Tbsp baking powder
pinch of sea salt
1 Tbsp unbleached organic sugar
1 Tbsp vegetable oil
1 cup coconut milk
2 cups grated zucchini
2 cups fresh cut corn
½ cup sliced green onions

Mix dry ingredients, then add liquids slowly until well mixed.  Pour batter in 1/3 cup increments onto hot pan.  Flip when golden brown and bubbling, browning both sides.

Serve with dipping sauce.

1 cup Vegenaise
1/2 cup roasted red pepper spread (Trader Joe's makes a great one)
3 Tablespoons maple syrup.

Blend all ingredients together.

Keep in mind, this recipe makes 15-20 pancakes (depending on size), so adjust the recipe to your desired quantity.


7 comments:

Jeni Treehugger said...

You are AWESOME!

sarah-mai said...

Ha ha! My mom is not stingy with her recipes...she just wants to spread veganism :)

Let me know how these turn out! I was seriously in love with them.

-pj said...

These are absolutely delicious!Thank you so much for sharing the recipe - now I can make them for my family that lives out-of-state.

sarah-mai said...

You are so welcome!

Jeni Treehugger said...

I made these and they are my FAVOURITE! They will get made again and again. Do your parents own Ely's? I wanted to blog about this recipe today and wanted to give a little shout out but I want to make sure I've got my facts right first.
:)

sarah-mai said...

Oh I'm so glad they turned out well!

Yes, my parents own Ely's...my mom is Ely :)

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