Posted inBlogs Recipes Vegan

Vegan Zucchini Carrot Pancake

Vegan Zucchini Carrot Pancake

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

Vegan Zucchini Carrot Pancakes

No photo description available.

Introduction: Welcome to a culinary journey where health meets indulgence! Our Vegan Zucchini Carrot Pancakes offer a symphony of flavors and textures, making breakfast a delightful experience. These pancakes are not only delicious but also packed with wholesome ingredients, ensuring a nourishing start to your day.

Ingredients: Prepare to delight your taste buds with the following wholesome ingredients:

1 cup grated zucchini, with excess moisture squeezed out
1 cup grated carrots
1 cup all-purpose flour
1 tablespoon ground flaxseeds
2.5 tablespoons water
1 cup plant-based milk (almond, soy, or oat milk)
1 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. Preparing the Flax Egg: Begin by creating a flax egg. In a small bowl, combine ground flaxseeds with water, allowing it to rest for at least 5 minutes to thicken. This will serve as a wonderful vegan alternative to eggs, providing binding properties to our pancake batter.

2. Grating Fresh Vegetables: Next, let’s embrace the vibrant colors and nutrients of fresh zucchini and carrots. Grate them using a box grater, ensuring to squeeze out any excess moisture from the zucchini using a clean kitchen towel or paper towels. This step is crucial to achieving the perfect texture in our pancakes.

3. Mixing Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry ingredient mixture serves as the foundation of our pancake batter, providing structure and leavening agents for that fluffy texture we all love.

4. Creating the Batter: To the dry ingredients, add the grated zucchini and carrots, along with the prepared flax egg, plant-based milk, maple syrup (or agave nectar), and vanilla extract. Gently mix until just combined, being careful not to overmix. A few lumps are perfectly acceptable, as they contribute to the texture of our pancakes.

5. Preparing the Pan: Now, let’s set the stage for pancake perfection! Preheat a non-stick skillet or griddle over medium heat, and lightly grease the surface with cooking spray or a small amount of oil. This ensures that our pancakes cook evenly and release effortlessly from the pan.

6. Cooking the Pancakes: Using a measuring cup or ladle, scoop 1/4 cup portions of the batter onto the hot griddle. Allow the pancakes to cook until bubbles form on the surface, then carefully flip them to cook the other side until golden brown. This process typically takes a few minutes on each side, resulting in beautifully golden pancakes.

7. Repeating the Process: Continue this process with the remaining batter, adjusting the heat as needed to prevent burning. As each batch cooks, you’ll be greeted with the enticing aroma of freshly cooked pancakes, setting the stage for a delightful breakfast experience.

8. Keeping Warm: To ensure that all pancakes are enjoyed warm and toasty, consider keeping them warm in a low oven while preparing the remaining batches. This ensures that each bite is as delicious as the first, with no risk of pancakes cooling before they reach the plate.

9. Serving Suggestions: Once all the pancakes are cooked to perfection, it’s time to indulge! Serve these Vegan Zucchini Carrot Pancakes warm, accompanied by your favorite toppings. Fresh fruit, a drizzle of maple syrup, or a dollop of dairy-free yogurt are excellent choices to enhance the flavors of these wholesome pancakes.

10. Nutrition Insights: Beyond their delightful taste, these pancakes offer a wealth of nutritional benefits. Each serving provides a balance of macronutrients, including carbohydrates, protein, and healthy fats. With only 80 calories per serving, these pancakes make for a satisfying breakfast option that won’t weigh you down.

11. Wholesome Ingredients, Wholesome Benefits: Let’s take a moment to appreciate the wholesome ingredients that make these pancakes so nourishing. Grated zucchini and carrots add a boost of vitamins, minerals, and dietary fiber, while plant-based milk provides essential nutrients without the need for dairy.

12. Vegan-Friendly and Allergy-Friendly: These Vegan Zucchini Carrot Pancakes are not only suitable for those following a vegan lifestyle but also cater to individuals with dietary restrictions or allergies. With no animal products or common allergens like dairy or eggs, these pancakes offer a delicious and inclusive breakfast option for all.

13. Embracing Versatility: While these pancakes are delightful on their own, feel free to get creative with your toppings and additions. Consider adding chopped nuts, dried fruits, or a sprinkle of cinnamon to enhance the flavors and textures. The possibilities are endless, allowing you to customize your pancakes to suit your preferences.

14. Perfect for Meal Prep: These pancakes are not only a delicious breakfast option but also ideal for meal prep. Whip up a batch on the weekend and store them in the refrigerator or freezer for quick and convenient breakfasts throughout the week. Simply reheat in the toaster or microwave