I eat these pancakes often in the summer when zucchini and basil flourish in the garden. And while you can serve them with a dollop of your favorite plant-based sour cream, I usually eat them as they are, with a salad or brown rice. They are creamy all on their own and don’t need much help in the flavor department.

Zucchini, Corn and Red Pepper Pancakes [Vegan]





  • 2 medium zucchini, grated (about 3 cups)
  • 6 green onion, thinly sliced
  • 1 ½ cups corn, fresh or frozen
  • ½ large red bell pepper, finely diced
  • ½ cup fresh basil, finely chopped
  • ½ cup whole wheat pastry flour
  • 1 teaspoon baking powder sea salt and black pepper to taste


  1. Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a bowl with the remaining ingredients and mix well.
  2. Heat a nonstick skillet over medium heat.
  3. Drop 1/2-cup measures of the zucchini mixture onto the heated skillet. Cook them for 4 minutes without touching them. Gently turn them over and cook the other side for 3 minutes.

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