Vegan Zucchini Carrot Pancakes: Inexpensive and Extremely Delicious

Vegan Zucchini Carrot Pancakes are a delightful, healthy option for breakfast or brunch that showcases the best of fresh vegetables. These pancakes are not only incredibly delicious but also budget-friendly and easy to prepare. Packed with nutrients from zucchini and carrots, they provide a wholesome start to your day while keeping things light and flavorful. This recipe is fully vegan, ensuring that everyone can enjoy these tasty treats. Below, you will find a comprehensive recipe, including measurements, step-by-step instructions, nutritional information, and useful tips for making your cooking experience enjoyable.

Recipe Overview

Servings: 4 (makes about 8 pancakes)
Total Time: 30 minutes
Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients

For the Pancakes

  • 1 cup all-purpose flour (or whole wheat flour for a healthier option)
  • 1/2 cup cornmeal (optional for added texture)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper (optional for a slight kick)
  • 1 cup zucchini, grated (about 1 medium zucchini)
  • 1 cup carrots, grated (about 2 medium carrots)
  • 1/4 cup green onions, finely chopped (optional for flavor)
  • 1/2 cup plant-based milk (such as almond, soy, or oat milk)
  • 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
  • 1 tablespoon olive oil (plus more for cooking)

For Serving (Optional)

  • Maple syrup or agave syrup
  • Vegan yogurt or sour cream
  • Fresh herbs (such as parsley or cilantro)
  • Sliced avocado or fresh fruit

Cooking Instructions

Step 1: Prepare the Flax Egg

  1. Mix Flaxseed and Water: In a small bowl, combine the ground flaxseed with water. Stir well and let it sit for about 5-10 minutes until it thickens and takes on a gel-like consistency. This mixture will act as a binding agent in place of eggs.

Step 2: Grate the Vegetables

  1. Prepare Zucchini and Carrots: Rinse the zucchini and carrots thoroughly under cold water. Using a grater or food processor, grate the zucchini and carrots. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is crucial to prevent soggy pancakes.

Step 3: Combine Dry Ingredients

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal (if using), baking powder, baking soda, salt, ground cinnamon, and black pepper. Ensure that the dry ingredients are well combined for even distribution of flavors.

Step 4: Combine Wet Ingredients

  1. Mix Wet Ingredients: In a separate bowl, combine the plant-based milk, prepared flax egg, and olive oil. Whisk until the mixture is smooth and well combined.

Step 5: Combine Wet and Dry Mixtures

  1. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold until just combined, being careful not to over-mix.

Step 6: Add Vegetables

  1. Fold in Grated Vegetables: Add the grated zucchini, carrots, and chopped green onions (if using) to the batter. Mix gently until the vegetables are evenly distributed throughout the batter.

Step 7: Preheat the Pan

  1. Heat the Cooking Surface: Place a non-stick skillet or griddle over medium heat. Add a drizzle of olive oil to coat the surface lightly. Allow the pan to heat up for a few minutes.

Step 8: Cook the Pancakes

  1. Spoon the Batter: Using a ladle or measuring cup, scoop about 1/4 cup of batter onto the preheated skillet for each pancake.
  2. Cook Until Bubbles Form: Cook the pancakes for about 3-4 minutes, or until small bubbles begin to form on the surface and the edges appear set.
  3. Flip and Cook the Other Side: Carefully flip the pancakes using a spatula and cook for an additional 3-4 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more olive oil to the pan as needed.

Step 9: Keep Pancakes Warm

  1. Keep Warm: If you’re making a larger batch, you can keep the pancakes warm in a preheated oven at 200°F (95°C) while you cook the remaining pancakes.

Step 10: Serve

  1. Plate the Pancakes: Once cooked, stack the pancakes on a serving plate.
  2. Garnish and Serve: Top with maple syrup or agave syrup, vegan yogurt, fresh herbs, or sliced avocado.

Step 11: Enjoy!

  1. Savor the Flavor: Enjoy your Vegan Zucchini Carrot Pancakes warm, relishing the combination of fresh vegetables and comforting flavors.

Nutritional Information (per pancake)

  • Calories: 130
  • Protein: 3g
  • Total Fat: 5g
  • Saturated Fat: 0.5g
  • Total Carbohydrates: 20g
  • Fiber: 3g
  • Net Carbs: 17g
  • Sugar: 2g
  • Sodium: 150mg

Additional Information

Tips for Success

  • Ingredient Substitutions: If you don’t have flaxseed, you can substitute it with a chia seed egg (1 tablespoon chia seeds + 3 tablespoons water, let sit until thickened) or use store-bought egg replacers according to package instructions.
  • Avoid Sogginess: Always squeeze out excess moisture from the grated vegetables to avoid soggy pancakes.

Storage and Reheating

  • Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.
  • Reheating: To reheat, place pancakes in a toaster or oven at 350°F (175°C) until warmed through. You can also microwave them for 30 seconds if you’re in a hurry.

Serving Suggestions

  • Savory Option: Serve pancakes with a side of sautéed mushrooms or spinach for a savory breakfast option.
  • Sweet Option: Pair with fresh fruit such as berries or bananas, drizzled with a bit of maple syrup for a sweet touch.

Variations

  • Herb Infusion: Incorporate fresh herbs like dill or parsley into the batter for an added layer of flavor.
  • Cheesy Flavor: If you’re open to it, adding nutritional yeast can give your pancakes a cheesy taste without the dairy.

Nutritional Benefits

  • Rich in Vitamins: Zucchini and carrots are both excellent sources of vitamins A and C, which are vital for maintaining healthy skin and eyesight.
  • High in Fiber: The pancakes provide a good amount of dietary fiber, which aids digestion and helps maintain a feeling of fullness.

Conclusion

Vegan Zucchini Carrot Pancakes are not just an inexpensive and delicious option for breakfast; they are also a versatile and nutritious meal that everyone can enjoy. With their delightful combination of flavors and textures, these pancakes are sure to please even the pickiest eaters. Easy to prepare and customize, they offer a wholesome way to incorporate vegetables into your diet. Try this recipe and enjoy the satisfaction of creating a dish that is both healthy and delightful!