Savory Zucchini Pancakes with Vegan Sour Cream

These savory zucchini pancakes are a delicious and easy way to use up summer squash. They're made with a combination of grated zucchini, vegan sour cream, whole wheat flour, and spices. The pancakes are cooked in a lightly oiled skillet until golden brown. Serve them with your favorite toppings, such as vegan sour cream, salsa, or guacamole.

Zucchini pancakes are a classic summer dish. They're a great way to use up all of the zucchini that's in season. I've been making zucchini pancakes for years, and I've tried many different recipes. This recipe for Savory Zucchini Pancakes with Vegan Sour Cream is my favorite. It's easy to make, and the pancakes are always delicious.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 1 medium zucchini, grated
• ¼ cup vegan sour cream
• 1/4 cup whole wheat flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

Instructions

1. In a large bowl, combine all of the ingredients and mix well.
2. Heat a lightly oiled skillet over medium heat.
3. Drop 1/4 cup of batter into the skillet for each pancake.
4. Cook for 2-3 minutes per side, or until golden brown.
5. Serve immediately with your favorite toppings.

Why It Works

• The combination of zucchini and vegan sour cream gives the pancakes a moist and tender texture.
• The whole wheat flour provides a nutty flavor and a bit of texture.
• The spices add depth of flavor to the pancakes.
• Cooking the pancakes in a lightly oiled skillet gives them a crispy exterior.