Craving a breakfast that’s healthy, satisfying, and 100% plant-based? These Vegan Zucchini & Greek Yogurt Pancakes are the perfect pick! Fluffy, golden-brown, and subtly sweet with a comforting touch of cinnamon, they sneak in vegetables without sacrificing taste. Thanks to creamy vegan Greek yogurt, each bite feels rich while staying light and wholesome. These pancakes strike a wonderful blend of comfort and nutrition, making them excellent for busy mornings or lazy brunches. Whether you adopt a vegan diet or simply want a better-for-you choice, Vegan Zucchini and Greek Yogurt Pancakes are likely to become a new breakfast favorite.
STATS:
- Calories: 120 kcal per 2 pancakes
- Prep time: 10 minutes
- Serving size: 2 pancakes
- Cook time: 15 minutes
- Cuisine: American
- Total time: 25 minutes
- Course: Breakfast, Brunch
- Diet: Vegan, Low-fat
- Servings: 4
EQUIPMENT:
- Grater
- Mixing bowls
- Whisk or spoon
- Non-stick skillet or griddle
- Spatula
- Measuring cups & spoons
INGREDIENTS:
- One cup of grated zucchini
- Half a cup of vegan Greek-style yogurt without sugar
- Three-fourths cup of plant-based milk
- One tablespoon of apple cider vinegar
- One cup of all-purpose flour
- One tablespoon of optional maple syrup
- One teaspoon of vanilla extract
- Half a teaspoon of cinnamon
- One teaspoon of baking powder
- One-fourth teaspoon of baking soda
- A pinch of salt
- Applying cooking spray or a small amount of oil to the pan
INGREDIENT NOTES:
Zucchini:
- Grate the zucchini into small pieces and use a clean towel to squeeze off any extra moisture so your pancakes don’t turn out soggy.
Vegan Greek yogurt:
- Many unsweetened versions are available, prepared with soy, coconut, or almond milk. It gives the drink a creamier texture and a mild tang, similar to regular Greek yogurt.
Plant-Based Milk:
- Oat milk tastes sweet, but almond milk is ideal if you are trying to lower your calorie intake.
Apple Cider Vinegar:
- When combined with baking soda, this produces air bubbles that cause your pancakes to rise without the use of eggs.
Maple Syrup (Optional):
- Adds a mild sweetness. You can skip or swap with agave syrup or stevia.
Flour:
- The fluffiest texture is achieved using all-purpose flour, but for added fiber, you can use half whole wheat or oat flour.
INSTRUCTIONS:
Prep the Zucchini:
- To prepare the zucchini, grate it.
- Wring out any extra moisture with a fresh paper towel or kitchen towel.
Mix Wet Ingrdients:
- In a dish, whisk together plant-based milk, vinegar, vegan Greek yogurt, vanilla extract, and maple syrup, if using.
Combine Dry Ingredients:
- Mix the flour, salt, cinnamon, and both leavening ingredients together in a separate basin until thoroughly blended.
Mix the Batter:
- To mix the batter, add the dry ingredients to the wet mixture.
- Whisk just until they are mixed. Gently fold in the zucchini.
- There will be some thickness to the batter.
Cook the Pancake:
- Heat a skillet with non-stick coating over medium heat to cook the pancakes.
- Apply a thin layer of oil.
- For each pancake, use roughly a quarter cup of batter.
- Cook until golden brown and fluffy, two to three minutes on each side.
Serve Warm:
- Top with a dollop of additional vegan yogurt, fresh fruit, or maple syrup and serve warm.
TIPS:
- To add more protein to the dry mix, mix in a scoop of plant-based protein powder.
- Prepare small pancakes for lunchbox goodies or as a quick snack.
- A few pieces in the batter are acceptable, avoid overmixing!
- Give the batter five minutes to rest before cooking for fluffier results.
- For a dessert variation, incorporate vegan chocolate chips into the batter.
STORAGE INFORMATION:
FRIDGE:
- Keep any pancakes you don’t eat in the fridge, sealed well, for up to three days. Heat the portion you are serving either in a microwave or in a skillet before serving.
FREEZER:
- Fill a zip-top bag with pancakes placed one by one between sheets of parchment paper. Products are only kept for two months after that. Oven or toaster baking gives the toast the best texture.
FAQs:
Can I use regular vegan yogurt instead of Greek-style?
- Yes, but Greek-style yogurt adds extra thickness and creaminess. If using regular yogurt, reduce the plant milk slightly.
Can I prepare the batter before the Time?
- Yes, the batter can be kept in the cooling apparatus for a few hours. Stir gently before cooking.
What can I use instead of flour?
- Although the texture may differ, you can experiment using oat flour or a gluten-free combination. Avoid almond flour — it’s too dense for fluffy pancakes.
NUTRITIONAL INFORMATION:
Calories: 120 kcal
Carbs: 18g
Fiber: 2g
Protein: 4g
Total Fat: 3g
Calcium: 50mg
Iron: 1mg
Sodium: 180mg
Potassium: 150mg
Vitamin A: 80 IU
Vitamin C: 2mg
