Description
These vegan zucchini carrot pancakes are light, fluffy, and packed with wholesome goodness. Combining the natural sweetness of carrots, the earthiness of zucchini, and plant-based ingredients, this recipe is a delicious option for breakfast, brunch, or even a healthy snack. Pair with fresh fruit, maple syrup, or your favorite vegan toppings for a delightful meal everyone will enjoy.
Ingredients
Scale
For the Pancakes:
- 1 cup grated zucchini (excess moisture removed)
- 1 cup grated carrots
- 1 cup all-purpose flour
- 1 tablespoon ground flaxseeds
- 2.5 tablespoons water
- 1 cup plant-based milk (almond, soy, or oat)
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon baking powder
- A pinch of salt (optional)
- Oil or vegan butter (for cooking)
Optional Toppings:
- Maple syrup
- Fresh fruit (e.g., berries, banana slices)
- Vegan yogurt
- Ground cinnamon
Instructions
1. Prepare the Flax Egg:
- Combine the ground flaxseeds with 2.5 tablespoons of water in a small bowl. Let it sit for about 5 minutes until thickened.
2. Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt (if using).
3. Combine the Wet Ingredients:
- In another bowl, mix the grated zucchini, grated carrots, plant-based milk, maple syrup, and the prepared flax egg. Stir until well combined.
4. Make the Pancake Batter:
- Gradually pour the wet mixture into the dry ingredients. Gently fold until just combined. Be careful not to overmix, as this can make the pancakes dense.
5. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly coat with oil or vegan butter.
- Scoop 1/4 cup of batter for each pancake and pour onto the skillet. Spread slightly for even cooking.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until golden brown.
- Transfer to a plate and keep warm. Repeat with the remaining batter.
6. Serve and Enjoy:
- Stack the pancakes and add your favorite toppings like maple syrup, fresh fruit, or a dollop of vegan yogurt. Sprinkle with cinnamon for extra warmth.
Notes
- Moisture Control: Ensure the zucchini is well-squeezed to remove excess water. This prevents the batter from being too thin.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Storage: Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Stack cooled pancakes with parchment paper between each layer and freeze in a sealed container for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan