Vegan Zucchini Carrot Pancakes

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. Overmixing can result in tough pancakes.
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. Proper preheating ensures even cooking and prevents sticking.
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. This usually takes about 2-3 minutes per side. Adjust the heat as necessary to prevent burning.
Repeat:
Repeat the process with the remaining batter, adjusting heat as needed. Keep the cooked pancakes warm in a low oven while preparing the rest. This keeps them nice and toasty until serving.
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. Enjoy the delicious combination of flavors and textures.
Tips for Perfect Pancakes:
Squeeze the Zucchini: Ensuring the zucchini is well-drained prevents excess moisture from making the batter too thin.
Flax Egg Consistency: Make sure the flax egg has thickened properly before adding it to the batter.
Gentle Mixing: Mix the batter just until the ingredients are combined. Overmixing can make the pancakes dense.
Consistent Heat: Maintain a medium heat to cook the pancakes evenly without burning them.
Serving Suggestions: Top with sliced bananas, berries, or nuts for added flavor and nutrition.
Nutritional Information (Per Serving – Makes about 12 pancakes):
Calories: 80 kcal
Fat: 1 g
Protein: 2 g
Total Carbohydrates: 16 g
Dietary Fiber: 1 g
Net Carbs: 15 g
Additional Notes:
Variations:
Gluten-Free: Use a gluten-free all-purpose flour blend to make the pancakes gluten-free.
Extra Flavor: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Savory Twist: Skip the vanilla and sweetener, and add finely chopped herbs and spices for a savory version of these pancakes.
Storage:
Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or oven before serving.
Freezing: Freeze the cooked pancakes in a single layer on a baking sheet, then transfer them to a freezer bag. They can be reheated directly from frozen in a toaster or microwave.
These Vegan Zucchini Carrot Pancakes are not only a delicious breakfast option but also a great way to sneak in some extra veggies. They are perfect for a weekend brunch or a quick weekday breakfast. Enjoy making and eating these wholesome pancakes!