Ingredients:
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1/2 cup grated zucchini (about 1 small zucchini, squeezed to remove excess moisture)
- 1/2 cup grated carrot (about 1 medium carrot)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger (optional, for added spice)
- 1/4 tsp salt
- 1/4 cup plant-based milk (almond, soy, or oat milk)
- 1 tbsp maple syrup (or any liquid sweetener)
- 1 tbsp vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg) or 1 tbsp chia seeds (optional, for binding)
Instructions:
- Make the Flax Egg (if using):
- In a small bowl, combine 1 tbsp ground flaxseed with 3 tbsp water. Stir and let it sit for about 5-10 minutes to thicken into a gel-like consistency. Alternatively, use 1 tbsp chia seeds soaked in water.
- Prepare the Vegetables:
- Grate the zucchini and carrot using a box grater or food processor. Place the grated zucchini in a clean towel or paper towel and squeeze out any excess moisture.
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger (if using), and salt.
- Combine Wet Ingredients:
- In a separate bowl, mix together the plant-based milk, maple syrup, vegetable oil (or melted coconut oil), and vanilla extract. Add the flax egg (or chia mixture) and stir.
- Mix the Batter:
- Add the wet ingredients to the dry ingredients and stir until combined. Gently fold in the grated zucchini and carrot. Be careful not to overmix; the batter should be thick but spreadable. If it seems too thick, add a splash more plant-based milk to thin it out.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or vegan butter.
- Pour about 2-3 tablespoons of batter for each pancake. Cook for 2-3 minutes, until the edges begin to set and small bubbles appear on the surface. Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.
- Serve:
- Serve the pancakes hot with your favorite toppings such as maple syrup, fresh fruit, or a dollop of vegan yogurt. For a savory twist, top with avocado, sautéed mushrooms, or a drizzle of tahini sauce.
Tips:
- Add-ins: Feel free to add raisins, chopped nuts, or even some nutritional yeast for an extra flavor boost.
- Make it Savory: If you prefer a savory version, omit the cinnamon and maple syrup. Instead, add a pinch of garlic powder, onion powder, or herbs like thyme or rosemary.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
These vegan zucchini carrot pancakes are not only nutritious but also a fun way to incorporate more veggies into your breakfast. Enjoy this vibrant and healthy dish with your favorite toppings!