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:

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:

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