Vegan Zucchini Pancakes
Crispy on the outside, tender on the inside, these vegan zucchini pancakes topped with maple syrup will start your day out right, time after time.
Servings 5
Calories 177kcal
Ingredients
- 1 small zucchini
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 tablespoon vegan butter , melted
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 1 ¼ cup whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ¼ cup plant based milk , vanilla
Instructions
- Cut off the ends of the Zucchini and shred it (including the peel), until you have 1 ½ cups of shreds. Place the shredded zucchini in 2 to 3 paper towel pieces and then wring it out over the sink, to remove excess fluid.
- In a mixing bowl, combine the shredded and pressed zucchini, water, ground flaxseed, melted vegan butter, agave nectar, and vanilla. Stir to combine. Move contents over to one side of the bowl.
- In the other side of the bowl, combine the flour, baking powder, cinnamon, and salt. Stir to combine. Stir to combine the dry ingredients. Then slowly incorporate the shredded zucchini mixture.
- Pour one-half cup of the plant-based milk in with the rest of the ingredients and stir to combine. Then add the remaining milk and stir until just combined.
- Heat a skillet over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan.
- Once the skillet is hot, pour the pancake batter (using 2 tablespoons of batter per pancake) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.
- Serve warm with vegan butter, maple syrup, fruit jam, and or fresh fruit.
Nutrition
Calories: 177kcal