} } Alchemy Academy Bali Raw Vegan Chef Training
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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


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