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These Vegan Zucchini Carrot Pancakes are a delightful and nutritious breakfast option, packed with veggies and free from animal products. They’re easy to make and can be served with your favorite toppings for a delicious start to your day.
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:
In a small bowl, mix ground flaxseeds with water to create a flax egg. Set aside for at least 5 minutes to thicken. This flax egg acts as a binder, replacing the need for eggs.
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. Removing the moisture is crucial to avoid soggy pancakes.
Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. These dry ingredients provide the structure and leavening for the pancakes.
Make Batter:
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