Healthy vegan zucchini carrot pancakes made without eggs or dairy. Moreover, they are easy to cook and perfect for breakfast or kids.
These vegan zucchini carrot pancakes are soft on the inside and lightly crisp on the outside. Moreover, they are completely egg-free and dairy-free, which makes them perfect for a healthy breakfast or light lunch. Additionally, this recipe is easy to prepare and uses simple ingredients you likely already have at home.
🧾 Ingredients
- 1 cup zucchini (grated & squeezed dry)
- 1 cup carrot (grated)
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tbsp ground flaxseed + 2½ tbsp water (flax egg)
- ¾ cup plant-based milk (almond, soy, or oat)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp black pepper (optional)
- 1 tbsp olive oil or vegetable oil
- Oil for cooking
👩🍳 Instructions
First, mix the ground flaxseed with water and let it sit for 5 minutes to thicken.
Meanwhile, squeeze excess water from the grated zucchini to avoid soggy pancakes.
Next, in a large bowl, combine zucchini, carrot, flax egg, plant milk, and oil.
Then, add flour, baking powder, baking soda, salt, and pepper. Mix gently until just combined.
After that, heat a non-stick pan over medium heat and lightly grease it.
Now, pour ¼ cup batter onto the pan and spread slightly.
Cook for 2–3 minutes until bubbles appear. Then, flip and cook the other side until golden.
Finally, repeat with remaining batter and serve warm.
⭐ Tips for Perfect Pancakes
Firstly, always squeeze zucchini well to remove extra moisture.
Additionally, cook pancakes on medium heat so they cook evenly.
Moreover, do not overmix the batter, as this can make pancakes tough.
If the batter feels thick, add a little more plant-based milk.
🔄 Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend
- Savory Version: Add chopped onions, herbs, or garlic
- Spicy Option: Additionally, add chili flakes or paprika
- Protein Boost: Mix in 1 tbsp chickpea flour
- Oil-Free: Cook on a good non-stick pan without oil
💚 Health Benefits
These pancakes are rich in vegetables, therefore they support better digestion.
Moreover, carrots provide beta-carotene for eye health.
Zucchini adds fiber while keeping the pancakes light and moist.
As a result, this meal is nutritious, filling, and low in cholesterol.
🧒 Kid-Friendly Version
For kids, skip black pepper and spices to keep flavors mild.
Additionally, make smaller pancakes for easy eating.
Serve with ketchup, vegan yogurt, or a mild dipping sauce.
Finally, you can add a little corn or mashed potato for extra softness.
🥗 Nutrition Facts (Per Pancake – Approx.)
- Calories: 120 kcal
- Carbohydrates: 18 g
- Protein: 3 g
- Fat: 4 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 180 mg
