Embark on a plant-based culinary adventure with these Vegan Zucchini Carrot Pancakes. Bursting with fresh, vibrant flavors and packed with nutrient-rich zucchini and carrots, these pancakes offer a delightful twist to your breakfast routine. These vegan pancakes are not only easy to make but also a fantastic way to sneak in some extra veggies into your morning meal. Indulge in a stack of these fluffy, wholesome pancakes, and start your day on a nourishing note.

Flax Egg Preparation: Begin by creating a flax egg. In a small bowl, combine ground flaxseeds with water and set aside for at least 5 minutes to achieve a thickened consistency.

Freshly Grated Zucchini and Carrots: Utilize a box grater to grate one cup each of zucchini and carrots. Ensure to remove excess moisture from the zucchini by using a clean kitchen towel or paper towels.

Perfect Blend of Dry Ingredients: In a spacious mixing bowl, whisk together one cup of all-purpose flour, baking powder, baking soda, and a pinch of salt. This sets the stage for a well-balanced pancake batter.

Wholesome Batter Creation: Combine the grated zucchini and carrots with the dry ingredients. To this mix, add the flax egg, plant-based milk (options include almond, soy, or oat milk), maple syrup (or agave nectar), and a dash of vanilla extract. Mix until just combined, ensuring not to overmix, leaving a few lumps for that perfect texture.

Pan Preheating and Cooking: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil. Scoop 1/4 cup portions of the batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Repeat and Keep Warm: Repeat the cooking process with the remaining batter, adjusting heat as needed to prevent burning. Keep the cooked pancakes warm in a low oven while preparing the rest, ensuring a delightful stack of warm goodness.

Serve with Style: Serve these Vegan Zucchini Carrot Pancakes warm, accompanied by your favorite toppings. Consider fresh fruit, drizzles of maple syrup, or a dollop of dairy-free yogurt for an extra layer of flavor.

Savor the wholesome goodness of these pancakes that not only tantalize your taste buds but also provide a nutrient-rich start to your day. Enjoy a delightful breakfast that is not only vegan but also a celebration of flavors and textures.

Vegan Zucchini Carrot Pancakes

Ingredients:

  • 1 cup grated zucchini, excess moisture squeezed out
  • 1 cup grated carrots
  • ONE cup all-purpose flour
  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 1 cup plant-based milk (such as almond, soy, or oat milk)
  • ONE tablespoon maple syrup or agave nectar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Cooking spray or oil for greasing the pan

Instructions:

  1. Prepare Flax Egg:
    • In a small bowl, mix ground flaxseeds with water to create a flax egg. Set aside for at least 5 minutes to thicken.
  1. Grate Zucchini and Carrots:
    • Grate the zucchini and carrots using a box grater. Squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
  1. Combine Dry Ingredients:
    • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Make Batter:
    • To the dry ingredients, add the grated zucchini, carrots, flax egg, plant-based milk, maple syrup (or agave nectar), and vanilla extract. Mix until just combined. Do not overmix; a few lumps are okay.
  1. Preheat Pan:
    • Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
  2. Cook Pancakes:
    • Scoop 1/4 cup portions of the batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  3. Repeat:
    • Repeat the process with the remaining batter, adjusting heat as needed to prevent burning.
  4. Keep Warm:
    • Keep the cooked pancakes warm in a low oven while preparing the rest.
  5. Serve:
    • Serve the Vegan Zucchini Carrot Pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of dairy-free yogurt.

Nutrition Facts (Per Serving – Makes about 12 pancakes):

  • Calories: 80
  • Fat: 1g
  • Protein: 2g
  • Total Carbohydrates: 16g
  • Dietary Fiber: 1g
  • Net Carbs: 15g