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Vegan Vegetable Pancakes

Delightful and nutrient-packed pancakes made with a mix of fresh vegetables, providing a crispy exterior and tender center.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup grated zucchini Squeeze out excess moisture.
  • 1 cup grated carrot
  • 1 cup finely chopped green onions
Batter
  • 1/2 cup all-purpose flour Can substitute with chickpea flour for gluten-free.
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • to taste Salt and pepper
  • as needed Oil for frying Use a non-stick frying pan.

Method
 

Preparation
  1. Wash and grate the zucchini and carrot. Squeeze out any excess moisture from the zucchini with a clean cloth or paper towel.
Mixing the Batter
  1. In a large mixing bowl, combine the grated zucchini, grated carrot, and chopped green onions. Add the flour, water, soy sauce, sesame oil, salt, and pepper. Mix until you have a smooth batter.
Cooking the Pancakes
  1. Heat a non-stick frying pan over medium heat and add a splash of oil.
  2. Pour a ladleful of batter onto the pan, spreading it into a round shape. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
  3. Repeat the process until all the batter is used up.
Serving
  1. Serve hot with your choice of toppings, such as tahini, avocado, or a tangy sauce.

Notes

For gluten-free, chickpea flour works wonders. Timing is important; don’t let the batter sit too long. Ensure the pan isn’t too hot to avoid burning the outside while leaving the inside uncooked. Leftovers can be refrigerated for up to 3 days or frozen for up to a month.