Try these easy Vegan Zucchini Pancakes: crispy, savory, and perfect for breakfast, lunch, or a snack. Made with simple ingredients and ready in 25 minutes!
Vegan zucchini pancakes are a versatile and delicious option for breakfast, a light meal, snack, or appetizer packed with veggies. I love topping them with a dollop of vegan sour cream for extra flavor. They’re easy to make in large batches, and any leftovers can be frozen for a quick and convenient meal later—just double or triple the recipe!
Why You’ll Love These Vegan Zucchini Pancakes
These Vegan Zucchini Pancakes are a perfect blend of crispy edges and tender centers, making them an irresistible savory treat! Packed with nutritious zucchini and seasoned to perfection, they’re quick, easy to make, and incredibly versatile. Whether you’re looking for a hearty breakfast, a light lunch, or a satisfying snack, these pancakes have you covered. Plus, they’re naturally dairy-free and egg-free, with gluten-free options available, so everyone can enjoy them. Pair them with your favorite toppings like vegan sour cream or avocado for a dish that’s as wholesome as it is delicious!
How to Make Vegan Zucchini Pancakes
Servings: 4-6 pancakes
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
- 2 medium zucchinis (about 2 cups grated)
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)
- 2 tablespoons ground flaxseed + 6 tablespoons water (flax egg)
- 1/4 cup chopped green onions or chives (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- Oil for frying (e.g., avocado, olive, or coconut oil)
Instructions
- Prepare the Zucchini
- Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture.
- Squeeze out as much water as possible by wringing the towel. This step ensures the pancakes aren’t soggy.
- Make the Flax Egg
- In a small bowl, combine the ground flaxseed with water. Let it sit for 5 minutes until it thickens.
- Mix the Batter
- In a large bowl, combine the grated zucchini, flax egg, flour, green onions, garlic powder, onion powder, black pepper, and smoked paprika. Mix until a thick batter forms.
- Cook the Pancakes
- Heat a non-stick skillet over medium heat and add a drizzle of oil.
- Scoop about 1/4 cup of batter for each pancake onto the skillet and flatten slightly with the back of a spoon.
- Cook for 3-4 minutes on each side, until golden brown and crispy.
- Serve
- Serve warm with your favorite toppings like vegan sour cream, avocado slices, or a dollop of vegan yogurt.
Recipe Tips
Drain the Zucchini Thoroughly
Squeeze out as much water as possible from the grated zucchini. This step is crucial for achieving crispy pancakes and avoiding a soggy texture.
Use a Non-Stick Pan
A high-quality non-stick skillet ensures the pancakes don’t stick, especially since this recipe is oil-light and vegan.
Don’t Skip the Flax Egg
The flax egg acts as a binder, keeping the pancakes from falling apart. You can also use chia seeds as a substitute.
Adjust the Batter Consistency
If the batter feels too wet after mixing, add a tablespoon of flour at a time until it holds together.
Use Chickpea Flour for Extra Protein
Chickpea flour not only makes the recipe gluten-free but also adds a nutty flavor and a protein boost.
Customize the Seasoning
Enhance the flavor with your favorite herbs or spices, such as dill, parsley, cumin, or nutritional yeast for a cheesy touch.
Cook Over Medium Heat
Cooking over medium heat ensures the pancakes cook through without burning. Flip them only when the edges are golden and firm.
Make Them Mini
Smaller pancakes are easier to flip and get crispier edges, perfect for appetizers or snacks.
Double the Recipe
These pancakes store well in the fridge for up to 3 days and can be reheated in a toaster oven, so make extra for easy meals.
Serve with Creative Toppings
Pair with vegan sour cream, guacamole, hot sauce, or a drizzle of tahini for a unique twist.
Add fresh herbs like dill or parsley for a flavor boost.
How Can You Substitute The Flax Egg?
If you don’t have flaxseed or prefer an alternative, here are a few great substitutes for the flax egg in the zucchini pancakes recipe:
- Chia Egg
- Mix 1 tablespoon of chia seeds with 3 tablespoons of water. Let it sit for 5-10 minutes until it forms a gel-like consistency.
- Just Egg
- Use 2-3 tablespoons of Just Egg, a plant-based liquid egg substitute, which works well as a binder.
- Aquafaba
- Use 3 tablespoons of aquafaba (the liquid from a can of chickpeas) as a replacement. It mimics the binding properties of eggs.
- Mashed Potatoes
- Use 2 tablespoons of mashed potatoes or sweet potatoes for a binding agent with added flavor.
- Applesauce
- Replace with 2 tablespoons of unsweetened applesauce for a slightly sweet and moist alternative.
- Vegan Yogurt
- Add 2 tablespoons of plain vegan yogurt for binding and a touch of creaminess.
- Cornstarch or Arrowroot Powder
- Mix 2 tablespoons of cornstarch or arrowroot powder with 2 tablespoons of water to create a quick egg replacement.
Each substitute has its own slight flavor and texture differences, so choose one based on what you have on hand or your desired taste!
Let me know how it turns out!
Vegan Zucchini Pancakes
Ingredients
- 2 medium zucchinis (about 2 cups grated)
- 1/2 cup whole wheat flour (or chickpea flour for a gluten-free option)
- 2 tbsp ground flaxseed + 6 tablespoons water (flax egg)
- 1/4 cup chopped green onions or chives optional
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika optional
- oil for frying (e.g., avocado, olive, or coconut oil)
Instructions
- Prepare the ZucchiniGrate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture.Squeeze out as much water as possible by wringing the towel. This step ensures the pancakes aren’t soggy.
- Make the Flax EggIn a small bowl, combine the ground flaxseed with water. Let it sit for 5 minutes until it thickens.
- Mix the BatterIn a large bowl, combine the grated zucchini, flax egg, flour, green onions, garlic powder, onion powder, black pepper, and smoked paprika. Mix until a thick batter forms.
- Cook the PancakesHeat a non-stick skillet over medium heat and add a drizzle of oil.Scoop about 1/4 cup of batter for each pancake onto the skillet and flatten slightly with the back of a spoon.Cook for 3-4 minutes on each side, until golden brown and crispy.
- ServeServe warm with your favorite toppings like vegan sour cream, avocado slices, or a dollop of vegan yogurt.
These Vegan Zucchini Pancakes are the perfect combination of simplicity, flavor, and nutrition. Whether you’re whipping them up for a quick breakfast, a light lunch, or a satisfying snack, they’re sure to be a hit with everyone. With easy customization options and the ability to freeze leftovers, this recipe is as practical as it is delicious. So grab some zucchinis, get creative with your toppings, and enjoy these crispy, golden pancakes any time of the day!