Full Recipe:
Ingredients:
- 1 cup grated zucchini, excess moisture squeezed out
- 1 cup grated carrots
- ONE cup all-purpose flour
- 1 tablespoon ground flaxseeds
- 2.5 tablespoons water
- 1 cup plant-based milk (such as almond, soy, or oat milk)
- ONE 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.
- 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.
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Make Batter:
- 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.
- 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.
- 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.
- Repeat:
- Repeat the process with the remaining batter, adjusting heat as needed to prevent burning.
- Keep Warm:
- Keep the cooked pancakes warm in a low oven while preparing the rest.
- 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.
- Nutrition Facts (Per Serving – Makes about 12 pancakes):
- Calories: 80
- Fat: 1g
- Protein: 2g
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Net Carbs: 15g
