When it comes to breakfast options, these vegan zucchini pancakes are a refreshing alternative to oatmeals or avocado toasts.
They are easy to cook and very satisfying. Zucchini pancakes also work great as a snack or small lunch option. As usual, this recipe is made with whole food plant-based ingredients and is oil-free.
However, if you want to lose weight I recommend not using the "sour cream" and rather use a vegetable stew instead. Since the "sour-cream " is made with cashews, which have a lot of fat. By the way, talking about a tomato basil sour cream, this dish fits perfectly as a condiment to the spelt pizza I cooked the other day.
If the oil-free option freaks you out, I don't blame you. It takes some practice to cook without oil. That said, if you have the right tools, it becomes much easier.
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