Vegan Zucchini Carrot Pancakes: A Wholesome Breakfast Delight
Introduction:
Start your day on a nutritious note with our Vegan Zucchini Carrot Pancakes. These delicious pancakes are packed with the goodness of zucchini, carrots, and wholesome ingredients, making them a perfect choice for a wholesome breakfast or brunch. Not only are they vegan-friendly, but they’re also easy to make and bursting with flavor. Join us as we explore the ingredients, step-by-step instructions, and nutritional benefits of these delightful pancakes.
Ingredients:
- 1 cup grated zucchini
- 1 cup grated carrots
- 1 cup all-purpose flour
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons maple syrup (or any sweetener of choice)
- 1 teaspoon vanilla extract
- Cooking spray or oil for cooking
Instructions:
- Prepare the Zucchini and Carrots: Start by grating the zucchini and carrots using a box grater. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
- Prepare the Batter: In a large mixing bowl, combine the grated zucchini, carrots, all-purpose flour, ground flaxseed, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well to combine.
- Add Wet Ingredients: In a separate bowl, whisk together the almond milk, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or oil. Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly with the back of a spoon to form a round shape. Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve: Repeat with the remaining batter, cooking the pancakes in batches as needed. Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or dairy-free yogurt.
Nutritional Information:
- Serving Size: 2 pancakes
- Calories: 180
- Total Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 280mg
- Total Carbohydrates: 36g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 5g
Smart WW Points:
- Each serving of these Vegan Zucchini Carrot Pancakes is approximately 4 SmartPoints on the Weight Watchers plan, making them a satisfying and nutritious breakfast option.
Conclusion:
With our Vegan Zucchini Carrot Pancakes recipe, you can enjoy a wholesome and delicious breakfast that’s both satisfying and nutritious. These pancakes are packed with fiber-rich zucchini and carrots, and they’re perfect for fueling your day ahead. Whether you’re following a vegan lifestyle or simply looking for a tasty and healthy breakfast option, these pancakes are sure to become a favorite in your household. Try them out and enjoy a breakfast that’s both wholesome and delightful!