Description
These fluffy vegan pancakes are packed with grated zucchini and carrots, naturally sweetened with maple syrup, and made entirely dairy- and egg-free. A perfect wholesome breakfast or brunch option.
Ingredients
Scale
- 1 cup grated zucchini (moisture removed)
- 1 cup grated carrots
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 tablespoon ground flaxseeds
- 2.5 tablespoons water (for flax egg)
- 1 cup plant-based milk (almond, oat, or soy)
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon baking powder
- Pinch of salt (optional)
- Oil or vegan butter for cooking
- Optional Toppings: Maple syrup, fresh fruit (berries, banana slices), vegan yogurt, ground cinnamon, nut butter (peanut or almond)
Instructions
- Prepare the Flax Egg: Mix 1 tablespoon of ground flaxseeds with 2.5 tablespoons of water in a small bowl. Let sit for 5 minutes until it thickens.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and optional salt.
- Mix Wet Ingredients: In a separate bowl, combine the grated zucchini, grated carrots, plant-based milk, maple syrup, and the prepared flax egg.
- Make the Batter: Slowly add the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it with oil or vegan butter. Pour about 1/4 cup of batter per pancake. Cook each side for 2–3 minutes until golden brown.
- Serve and Enjoy: Stack the pancakes and serve warm with maple syrup, fresh fruit, vegan yogurt, or your favorite toppings.
Notes
You can make the batter ahead and refrigerate it for up to 1 day. Squeeze zucchini well to avoid soggy pancakes. Great with nut butter or a dash of cinnamon on top!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: Vegan
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg