These Vegan Zucchini Carrot Pancakes are a healthy, delicious breakfast or brunch option. Packed with vegetables, they are light yet filling, and the natural sweetness from the carrots adds a lovely touch. Here’s a simple recipe to make them:
Ingredients:
Dry Ingredients:
- 1 cup whole wheat flour (or all-purpose flour)
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon (optional, for extra flavor)
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup grated zucchini (squeeze out excess moisture)
- 1/2 cup grated carrot
- 1/2 cup non-dairy milk (such as almond, oat, or soy)
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon coconut oil (melted) or vegetable oil
- 1 teaspoon vanilla extract
For Cooking:
- Coconut oil or any preferred cooking oil
Instructions:
1. Prepare the Veggies:
- Grate the zucchini and carrot using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, and gently squeeze out any excess moisture to prevent the pancakes from becoming too soggy.
2. Mix Dry Ingredients:
- In a large bowl, combine the flour, baking powder, cinnamon (if using), and salt. Whisk everything together to make sure the dry ingredients are evenly distributed.
3. Mix Wet Ingredients:
- In a separate bowl, add the grated zucchini and carrot, non-dairy milk, maple syrup (or agave nectar), melted coconut oil (or vegetable oil), and vanilla extract. Stir to combine.
4. Combine Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as that can make the pancakes dense. If the batter is too thick, you can add a little more non-dairy milk to reach your desired consistency.
5. Cook the Pancakes:
- Heat a skillet or griddle over medium heat and lightly grease with coconut oil or your preferred cooking oil.
- Pour 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to spread it out slightly.
- Cook for 2-3 minutes, or until small bubbles form on the surface of the pancake. Flip the pancake and cook for another 2-3 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
6. Serve:
- Stack the pancakes on a plate and serve with your favorite toppings, such as fresh fruit, maple syrup, vegan butter, or a dollop of dairy-free yogurt.
Tips:
- You can add in some nuts or seeds (such as walnuts or chia seeds) for added texture.
- For an extra touch of sweetness, you can stir in some raisins or dried cranberries into the batter.
- If you like your pancakes spicier, feel free to add a pinch of nutmeg or a bit of ground ginger to the dry ingredients.
These Vegan Zucchini Carrot Pancakes are a great way to sneak some veggies into your breakfast while still enjoying a comforting and satisfying meal!
