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Savory Zucchini Cornmeal Pancakes

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 -5 pancakes 1x


A savory stack of breakfast! Mix up your morning meal with these subtly-cheesy, veggie-studded, soft, fluffy Zucchini Cornmeal Savory Pancakes.


  • ¾ cup non-dairy milk
  • 3/4 cup oat flour
  • 1/2 cup cornmeal
  • 23 tbsp nutritional yeast
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • Pinch of salt and pepper
  • 1 cup shredded zucchini
  • 12 stalks of scallion (chopped)
  • Optional: vegan cream cheese and additional chopped scallion for topping


  1. In a blender or mixing bowl, combine all the ingredients except for the zucchini and scallion.
  2. Blend/mix until combined. The batter should be quite thick.
  3. Add the zucchini and scallion and pulse briefly until evenly distributed throughout the batter but still chunky. Do not over mix.
  4. Heat a nonstick pan over medium heat. Add about 1/4 cup of batter to the pan. Use the back of a spoon to gently spread it into a circle if necessary.
  5. Cover and cook for 2-3 minutes or until a spatula easily slides underneath. The cover is optional but does make for more even cooking and better texture in the middle of the pancakes.
  6. Flip and cook for another 1-2 minutes on the second side. Repeat until all the batter is used up.
  7. Add toppings of choice and enjoy!