Ultimate Vegan Zucchini Carrot Pancakes Recipe

Introduction

Welcome to our comprehensive guide on making Vegan Zucchini Carrot Pancakes—a delightful and nutritious option that combines the freshness of vegetables with the comfort of pancakes. This recipe is designed to provide a hearty, plant-based meal that is both satisfying and versatile. Ideal for breakfast, brunch, or a quick and healthy snack, these pancakes are packed with flavor and health benefits. Our detailed guide ensures you achieve the perfect texture and taste, while also accommodating various dietary preferences and nutritional goals.

Ingredients

For the Pancake Batter:

  • Zucchini: 1 medium (about 200 grams), grated
  • Carrots: 2 medium (about 150 grams), grated
  • All-Purpose Flour: 1 cup (120 grams) or a gluten-free flour blend for a gluten-free option
  • Baking Powder: 2 teaspoons (10 grams)
  • Ground Flaxseed: 2 tablespoons (15 grams), mixed with 6 tablespoons (90 milliliters) of water (flax egg substitute)
  • Almond Milk: 1/2 cup (120 milliliters), or any plant-based milk
  • Nutritional Yeast: 2 tablespoons (15 grams), for added flavor
  • Olive Oil: 2 tablespoons (30 milliliters), plus more for cooking
  • Garlic Powder: 1/2 teaspoon (2 grams)
  • Onion Powder: 1/2 teaspoon (2 grams)
  • Ground Black Pepper: 1/4 teaspoon (1 gram), or to taste
  • Salt: 1/2 teaspoon (3 grams), or to taste
  • Fresh Herbs (optional): 1 tablespoon (3 grams) of chopped fresh parsley or chives

For Serving (Optional):

  • Avocado: 1, sliced
  • Cherry Tomatoes: 1/2 cup (75 grams), halved
  • Hummus: 1/4 cup (60 milliliters)
  • Greek Yogurt: 1/4 cup (60 milliliters), or dairy-free yogurt for a vegan option
  • Lemon Wedges: for squeezing

Instructions

  1. Prepare the Vegetables: Start by grating the zucchini and carrots. Place the grated zucchini in a fine-mesh strainer or a clean kitchen towel and squeeze out excess moisture. This step is crucial to avoid a soggy pancake batter.
  2. Prepare the Flax Egg: In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes until it forms a gel-like consistency. This mixture will act as the egg substitute in the recipe.
  3. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, garlic powder, onion powder, ground black pepper, and salt. If you are using a gluten-free flour blend, ensure it is well mixed with the baking powder for even leavening.
  4. Combine the Wet Ingredients: In a separate bowl, combine the flax egg, almond milk, and olive oil. Stir in the nutritional yeast for an added cheesy flavor. If using fresh herbs, add them to the wet mixture.
  5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it is fine if there are a few lumps.
  6. Incorporate the Vegetables: Gently fold the grated zucchini and carrots into the batter. The vegetables should be evenly distributed throughout the batter without being over-mixed.
  7. Preheat the Pan: Heat a non-stick skillet or griddle over medium heat and add a small amount of olive oil. Allow the oil to heat until it shimmers, ensuring an even cooking surface.
  8. Cook the Pancakes: For each pancake, pour about 1/4 cup of batter onto the skillet. Use the back of a spoon or a spatula to spread the batter into a round shape. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
  9. Keep Pancakes Warm: Place cooked pancakes on a plate and cover with a clean kitchen towel to keep warm while you cook the remaining pancakes.
  10. Serve: Serve the pancakes warm with your choice of optional toppings such as sliced avocado, cherry tomatoes, hummus, or a dollop of Greek yogurt. Squeeze fresh lemon juice over the top for an extra burst of flavor.
  11. Cool and Store: If you have leftovers, let the pancakes cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days. For longer storage, freeze the pancakes in a single layer on a baking sheet before transferring to a freezer-safe bag or container. Reheat in a toaster or oven.

Nutritional Information

  • Serving Size: 2 pancakes (approx. 120 grams)
  • Calories: 150
  • Total Fat: 7 grams
  • Saturated Fat: 1 gram
  • Cholesterol: 0 milligrams
  • Sodium: 300 milligrams
  • Total Carbohydrates: 19 grams
  • Dietary Fiber: 3 grams
  • Sugars: 4 grams
  • Protein: 4 grams

WW SmartPoints

  • Per Serving (2 pancakes): 5 SmartPoints (based on the WW Freestyle and myWW Blue plans)

Additional Tips

  • Flour Alternatives: If you prefer a gluten-free option, use a 1-to-1 gluten-free flour blend. For a lighter texture, you can also experiment with almond flour or oat flour.
  • Avoiding Sogginess: Squeezing excess moisture from the zucchini is crucial to ensure the pancakes do not become soggy. A dry batter will yield fluffier pancakes.
  • Cooking Tips: Ensure your skillet is properly heated before adding the batter to achieve a golden brown exterior. If the pancakes are cooking too quickly on the outside while remaining raw inside, lower the heat slightly.
  • Flavor Variations: Customize the flavor of your pancakes by adding spices such as cumin, paprika, or dill. You can also mix in additional vegetables like bell peppers or spinach for extra nutrition.
  • Serving Suggestions: These pancakes can be enjoyed in various ways. Serve them as a savory breakfast with avocado and tomatoes, or as a side dish with a light salad or soup.

Conclusion

Our Vegan Zucchini Carrot Pancakes recipe offers a nutritious and delicious plant-based alternative that fits seamlessly into a healthy lifestyle. With this detailed guide, you can create pancakes that are not only flavorful and versatile but also aligned with your dietary needs and Weight Watchers SmartPoints plan. Enjoy crafting and savoring these delightful pancakes, knowing that they support both your culinary creativity and health goals.