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Ingredients
- 3/4 cup cashew cream cheeze
- 3 tablespoons aqua faba
- 1/4 cup Water
- 1 tablespoon olive oil
- 1 tablespoon Lemon/Lime juice
- 1 cup gluten free flour mix
- 1 teaspoon baking powder
- pink salt to taste
- Black pepper to taste
- 1 cup zucchini grated
- 1/4 cup Onions finely chopped
- 3/4 cup Corn
- 1 tablespoon red Chili Pepper (Fresh) minced
- 1/2 cup fresh Basil chiffonad
In a mixing bowl, combine cream cheeze, aqua faba, water, olive oil and lime juice and whisk until combined.
In another bowl, mix gluten free flour with baking powder, salt and pepper. Combine the dry mix with the wet mix and whisk until just combined.
Add the zucchini, onion, corn, chili and basil.
Ideally, allow the batter to rest for 10-20 minutes before frying in a hot pan with coconut oil. Test-fry one hotcake, taste and adjust the seasoning before continuing to fry the rest.
Serve with coconut sour cream, tomatoes and greens