Description
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.
Ingredients
Instructions
Notes
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
Amazing recipe. I used a flax egg and 1 tbsp of cornstarch to bind and then followed the recipe as written. Delicious and a new fall favorite.
Vegan tahini/yogurt dip was used instead of sour cream for the topping.
★★★★★
THANK YOU SO MUCH!!!!
Thank you for the egg replacement. I will have to go buy some. This is a great recipe Maria, tasty snacks!
★★★★★
You’re welcome, brenda!