Vegan Zucchini Carrot Pancakes

Inexpensive, Wholesome, and Extremely Delicious 😋😋

There’s something extra special about recipes that come with memories. These Vegan Zucchini Carrot Pancakes are more than just a dish—they’re a sweet little tribute to my Granddaddy, who always believed in starting the day with something hearty and made with love. 💚

He wasn’t vegan, but he sure would’ve loved these. And I bet your family will too.

🥕 A Pancake with a Purpose

This recipe was born out of two things: my love for nostalgic comfort food and my commitment to affordable, wholesome plant-based eating. These pancakes are a go-to in my kitchen—especially when I’ve got a couple of lonely zucchinis and carrots hanging out in the fridge.

Not only are they budget-friendly, but they’re also full of nutrients, easy to make, and absolutely crave-worthy. Crispy on the outside, tender in the middle, and seasoned just right. You can serve them for breakfast, brunch, or even dinner with a dollop of dairy-free sour cream or a splash of hot sauce.

🛒 Ingredients You’ll Need:

  • 1 cup shredded zucchini (about 1 medium)
  • 1 cup shredded carrot (about 2 medium)
  • 1/4 cup finely chopped onion (optional but tasty)
  • 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
  • 2 tbsp ground flaxseed + 6 tbsp water (this is your egg replacer)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • A pinch of paprika or turmeric for color (optional)
  • 1–2 tbsp oil for pan-frying (or use a nonstick pan for oil-free)

🥄 Directions:

  1. Prep the Flax Egg
    In a small bowl, mix the flaxseed with water. Let it sit for 5–10 minutes until it thickens.
  2. Shred & Drain
    Grate the zucchini and carrots using a box grater or food processor. Squeeze out excess moisture with a clean dish towel or paper towel. Don’t skip this step—it helps the pancakes hold together and crisp up.
  3. Mix It All Together
    In a large bowl, combine the veggies, chopped onion, flour, spices, and flax egg. Stir until everything is well coated and sticks together. If it feels too wet, add a tablespoon more flour.
  4. Cook
    Heat a skillet over medium heat and add a little oil. Scoop about 2 tablespoons of batter per pancake and flatten slightly with a spatula. Cook 3–4 minutes per side, or until golden and crispy.
  5. Serve Warm
    These are delicious on their own or topped with vegan sour cream, avocado, or a sprinkle of fresh herbs.

🌿 Why You’ll Love These:

  • Budget-friendly – Made with pantry staples and seasonal veggies
  • Meal-prep friendly – Make a batch and store extras in the fridge or freezer
  • Kid-approved – Mild, crispy, and perfect for picky eaters
  • Customizable – Add grated potato, herbs, or nutritional yeast for a twist