Zucchini Corn Savoury Pancakes with Spicy Vegan Sour Cream
Recipe type: Breakfast, Lunch, Dinner
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 small pancakes
These zucchini corn savoury pancakes with spicy vegan sour cream are flavourful, easy to make and perfect for breakfast, lunch and dinner.
For the savoury cornemal pancakes:
  • 1 tbsp ground flax + 3 tbsp water
  • ½ cup almond milk + 1 tbsp apple cider vinegar
  • ⅓ cup spelt flour*
  • ⅓ cup yellow cornmeal, finely ground
  • 1 tbsp coconut sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp chili powder, more or less to taste
  • 1 tsp dried safflower
  • 1½ tbsp coconut oil, melted and cooled slightly
  • ½ cup frozen corn, thawed
  • 2 tbsp grated zucchini
  • 2 tbsp red bell pepper, finedly diced
  • 1 tbsp green onion
  • 1 tbsp jalapeno, finely diced, more or less to taste
  • salt & pepper to taste
For the spicy vegan sour cream
  • 1 can full fat coconut milk, refrigerated overnight
  • 1 - 2 tbsp lemon juice and/or apple cider vinegar (I used a mix of both)
  • 1 tbsp spicy pepper relish
  • 1 tsp dried safflower
  • ½ tsp salt, more or less to taste
  1. In 2 small bowls, whisk together the flax and water, then the milk and vinegar and set aside
  2. Prepare the veggies and set asdie
  3. Add the flour, cornmeal, sugar, baking powder, baking soda, dried safflower, salt, pepper and chili powder to a large bowl and whisk to combine
  4. Whisk together the flax egg, milk and oil until well combined
  5. Add the wet ingredients to the dry ingredients and mix until just incorporated
  6. Fold in the corn, zucchini, green onion and jalapeno. Taste the batter and adjust seasonings to suit (I needed a little more salt and pepper)
  7. Heat a non-stick skillet over medium heat and add a little oil if necessary (this will depend on how non-stick your pan actually is)
  8. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a circle
  9. Cook until bubbles form on the surface (about 1 to 2 minutes) then flip and cook for 1 - 2 minutes on the other side
  10. Repeat until batter is done, remembering to oil the skillet between pancakes if necessary
  11. Serve warm with spicy vegan sour cream
For the spicy vegan sour cream:
  1. Scoop the coconut cream from the can of coconut milk and put it into a medium sized bowl. You should get about 1 cup of coconut cream. Discard the water or reserve for something else
  2. Using a hand or stand mixer, whip the cream until smooth and creamy
  3. Add in the lemon juice and/or vinegar, dried safflower, spicy pepper relish and salt and whip until well incorporate
  4. Taste and adjust to suit
  5. Refrigerate until you're ready to use
Recipe by Diary of an ExSloth at https://www.exsloth.com/cornmeal-savoury-pancakes/