Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated carrot (about 1 large carrot)
- 1/4 cup chopped green onion
- 1/4 cup chickpea flour (or all-purpose flour)
- 2 tbsp ground flaxseed
- 1/4 cup water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Olive oil or cooking spray, for frying
Instructions:
- Prep the Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. This helps the pancakes hold together and stay crispy. Transfer the squeezed zucchini to a large mixing bowl.
- Combine Ingredients: Add the grated carrot, chopped green onion, chickpea flour, garlic powder, onion powder, salt, and pepper to the zucchini.
- Prepare the Flaxseed Mixture: In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to form a “flax egg” that will help bind the pancakes.
- Make the Batter: Add the flax mixture to the vegetable mixture. Stir everything together until well combined. The batter should be thick and hold together. If it seems too wet, add a little more flour; if too dry, add a splash more water.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and add a bit of olive oil or spray with cooking spray. Scoop about 2-3 tablespoons of the batter for each pancake and flatten it slightly in the pan. Cook for about 3-4 minutes on each side, until golden brown and crispy.
- Serve: Remove from the skillet and let drain on a paper towel if needed. Serve warm with a side of vegan sour cream, avocado slices, or your favorite dipping sauce!
Tips:
- Extra Flavor: For a bit of heat, add a pinch of chili flakes or a dash of hot sauce to the batter.
- Storage: Leftovers can be refrigerated for 2-3 days and reheated in a skillet or the oven to retain crispiness.
These Vegan Zucchini Carrot Pancakes are tasty, nutritious, and perfect for a quick and savory meal. Enjoy them as is or with your favorite vegan toppings!
