Vegan Zucchini Carrot Pancakes

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  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. This flax egg acts as a binder, replacing the need for eggs.
  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. Removing the moisture is crucial to avoid soggy pancakes.
  3. Combine Dry Ingredients:
    • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. These dry ingredients provide the structure and leavening for the pancakes.
  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. Overmixing can result in tough pancakes.
  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. Proper preheating ensures even cooking and prevents sticking.
  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. This usually takes about 2-3 minutes per side. Adjust the heat as necessary to prevent burning.
  7. Repeat:
    • Repeat the process with the remaining batter, adjusting heat as needed. Keep the cooked pancakes warm in a low oven while preparing the rest. This keeps them nice and toasty until serving.
  8. 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. Enjoy the delicious combination of flavors and textures.

Tips for Perfect Pancakes:

  • Squeeze the Zucchini: Ensuring the zucchini is well-drained prevents excess moisture from making the batter too thin.
  • Flax Egg Consistency: Make sure the flax egg has thickened properly before adding it to the batter.
  • Gentle Mixing: Mix the batter just until the ingredients are combined. Overmixing can make the pancakes dense.
  • Consistent Heat: Maintain a medium heat to cook the pancakes evenly without burning them.
  • Serving Suggestions: Top with sliced bananas, berries, or nuts for added flavor and nutrition.

Nutritional Information (Per Serving – Makes about 12 pancakes):

  • Calories: 80 kcal
  • Fat: 1 g
  • Protein: 2 g
  • Total Carbohydrates: 16 g
  • Dietary Fiber: 1 g
  • Net Carbs: 15 g

Additional Notes:

Variations:

  • Gluten-Free: Use a gluten-free all-purpose flour blend to make the pancakes gluten-free.
  • Extra Flavor: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
  • Savory Twist: Skip the vanilla and sweetener, and add finely chopped herbs and spices for a savory version of these pancakes.

Storage:

  • Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or oven before serving.
  • Freezing: Freeze the cooked pancakes in a single layer on a baking sheet, then transfer them to a freezer bag. They can be reheated directly from frozen in a toaster or microwave.

These Vegan Zucchini Carrot Pancakes are not only a delicious breakfast option but also a great way to sneak in some extra veggies. They are perfect for a weekend brunch or a quick weekday breakfast. Enjoy making and eating these wholesome pancakes!

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