These crunchy vegan Zucchini Potato Pancakes are perfect for brunch, lunch, a snack, or an easy dinner. They are great paired with sour cream and chives for dipping.
Vegan Egg replacements I like using are the Bob’s Red Mill blend or a flax egg (1 tbsp. ground flaxseed + 3 tbsp. warm water combined and set for 5 minutes till thickened)
Keywords: sweet, recipe, vegan, crispy