Vegan Zucchini Carrot Pancakes
1 cup grated zucchini, excess moisture squeezed out
1 cup grated carrots
1 cup flour
1 tbsp ground flaxseeds
2.5 tbsp water
1 cup plant-based milk (such as almond, soy, or oat milk)
1 tbsp maple syrup
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
Cooking spray or oil for greasing the pan
In a small bowl, mix ground flaxseeds with water to create a flax egg. Set aside for at least 5 minutes to thicken.
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.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
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 a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
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 the process with the remaining batter, adjusting heat as needed to prevent burning.
Keep the cooked pancakes warm in a low oven while preparing the rest.
Serve the Vegan Zucchini Carrot Pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of dairy-free yogurt.https://freerecipenetwork.com/vegan-zucchini-carrot-pancakes/