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:
You are AWESOME!
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.
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.
You are so welcome!
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.
:)
Oh I'm so glad they turned out well!
Yes, my parents own Ely's...my mom is Ely :)
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