Vegan Zucchini Pancakes
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!
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.