Vegan Zucchini Carrot Pancakes
Vegan Zucchini Carrot Pancakes
These Vegan Zucchini Carrot Pancakes are one of those simple, wholesome dishes that bring comfort to every bite. Crispy on the outside, soft and flavorful inside — they’re made with love, budget-friendly ingredients, and a lot of nostalgia. My granddaddy loved these, and now they’re a family favorite all over again. 💛
💚 Why You’ll Love Them
- Easy, inexpensive, and ready in under 30 minutes
- Packed with veggies — a perfect way to sneak them in!
- Crispy, golden edges with a fluffy inside
- Completely vegan & dairy-free
- Great for breakfast, lunch, or even dinner
🥕 Ingredients
- 1 medium zucchini, grated
- 1 medium carrot, grated
- ½ small onion, finely chopped (optional)
- ¾ cup all-purpose flour (or chickpea flour for gluten-free)
- ¼ cup plant-based milk (soy, oat, or almond)
- 1 tbsp ground flaxseed + 2½ tbsp water (flax egg)
- ½ tsp baking powder
- ½ tsp turmeric (for color & flavor)
- Salt & black pepper, to taste
- Olive oil or avocado oil for frying
👩🍳 Instructions
- Prep veggies:
Grate zucchini and carrot, then squeeze out excess water using a clean towel. - Mix batter:
In a bowl, combine flax egg, flour, milk, baking powder, turmeric, salt, and pepper. Add grated veggies and stir until you get a thick batter. - Cook:
Heat a nonstick skillet with a drizzle of oil. Scoop about ¼ cup of batter per pancake, flatten slightly, and cook 3–4 minutes per side until golden brown. - Serve:
Stack them up and enjoy warm with vegan sour cream, tahini drizzle, or your favorite dipping sauce!
🌿 Tips & Variations
- Add chopped spinach or corn for extra color.
- Mix in nutritional yeast for a cheesy flavor.
- Bake instead of frying for an oil-free version (400°F for 20 mins).
🥣 Perfect Pairings
Serve with:
- A side of vegan yogurt or hummus
- Fresh salad or roasted veggies
- Or just enjoy them solo — they’re that good!
“Inexpensive, simple, and unbelievably delicious — no wonder Granddaddy loved them!” 🥕💛
