Vegan Recipes

Vegan Zucchini Carrot Pancakes

Embark on a plant-based culinary adventure with these Vegan Zucchini Carrot Pancakes. Bursting with fresh, vibrant flavors and packed with nutrient-rich zucchini and carrots, these pancakes offer a delightful twist to your breakfast routine. These vegan pancakes are not only easy to make but also a fantastic way to sneak in some extra veggies into your morning meal. Indulge in a stack of these fluffy, wholesome pancakes, and start your day on a nourishing note.

Full Recipe:


  • 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


  1. 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.
  2. 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.
  3. Combine Dry Ingredients:
    • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. Repeat:
    • Repeat the process with the remaining batter, adjusting heat as needed to prevent burning.
  8. Keep Warm:
    • Keep the cooked pancakes warm in a low oven while preparing the rest.
  9. 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

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