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:
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.
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.
Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
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.
Preheat Pan:<!–nextpage–>
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
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.
Repeat:
Repeat the process with the remaining batter, adjusting heat as needed to prevent burning.
Keep Warm:
Keep the cooked pancakes warm in a low oven while preparing the rest.
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
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