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.
  2. 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.
  3. Combine Dry Ingredients:
    • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. Repeat:
    • Repeat the process with the remaining batter, adjusting heat as needed to prevent burning.
  8. Keep Warm:
    • Keep the cooked pancakes warm in a low oven while preparing the rest.
  9. 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

Vegan Zucchini Carrot Pancakes

Introduction: Indulge in a delightful breakfast treat with our Vegan Zucchini Carrot Pancakes. Bursting with flavor and nutrients, these pancakes are a perfect blend of wholesome ingredients, making them a delicious and guilt-free way to start your day. Whether you’re following a vegan lifestyle or simply looking for a healthier breakfast option, these pancakes are sure to become a favorite in your household. Let’s dive into the recipe and discover how easy it is to create these mouthwatering pancakes.

Ingredients:

  • 1 cup grated zucchini, excess moisture squeezed out
  • 1 cup grated carrots
  • 1 cup all-purpose flour
  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 1 cup plant-based milk (such as almond, soy, or oat milk)
  • 1 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:

Prepare Flax Egg:

  1. In a small bowl, mix ground flaxseeds with water to create a flax egg. Set aside for at least 5 minutes to thicken.

Grate Zucchini and Carrots: 2. 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.

Combine Dry Ingredients: 3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Make Batter: 4. 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.

Preheat Pan: 5. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.

Cook Pancakes: 6. 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: 7. Repeat the process with the remaining batter, adjusting heat as needed to prevent burning.

Keep Warm: 8. Keep the cooked pancakes warm in a low oven while preparing the rest.

Serve: 9. 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

Conclusion: Start your mornings on a delicious note with our Vegan Zucchini Carrot Pancakes. Packed with wholesome ingredients and bursting with flavor, these pancakes are a delightful way to fuel your day. Whether you enjoy them topped with fresh fruit, drizzled with maple syrup, or paired with your favorite dairy-free yogurt, these pancakes are sure to satisfy your breakfast cravings. Try them today and experience the perfect combination of taste and nutrition.