Soy-Free Vegetable Pancake
Discover a delicious twist on traditional vegetable pancakes with this Soy-Free Vegetable Pancake recipe! Packed with fresh zucchini, carrot, green onion, and parsley, these crispy pancakes are gluten-free and vegan-friendly, making them perfect for a variety of dietary preferences. Instead of eggs, ground flaxseed combined with water creates a hearty flax "egg," while gluten-free flour and cornstarch ensure a delightfully crisp texture. Seasoned with garlic powder, black pepper, and a hint of salt, these savory pancakes are cooked to golden perfection in olive oil for a wholesome meal or snack. Ready in under 40 minutes, this recipe is ideal for busy weeknights or weekend brunches. Serve with creamy avocado, tangy non-dairy yogurt, or a squeeze of lemon for a fresh finish that will tantalize your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 2 stalks Green onion
- 2 tablespoons Fresh parsley
- 0.75 cup Gluten-free all-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 2 tablespoons Olive oil
- 3 tablespoons Olive oil (for cooking)
Instructions
Grate the zucchini and carrot into a bowl. Place the grated vegetables into a clean kitchen towel or cheesecloth, and squeeze out the excess moisture.
Finely chop the green onions and parsley, then add them to the bowl with the grated vegetables.
In a small bowl, combine the ground flaxseed and water. Stir well and let sit for 5 minutes to form a flax 'egg'.
In a larger mixing bowl, combine the gluten-free all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Mix well.
Add the vegetables, flax egg, and 2 tablespoons of olive oil to the dry ingredients. Stir gently until a thick batter forms.
Heat a large non-stick skillet or frying pan over medium heat and add 1 tablespoon of olive oil.
Scoop about 1/4 cup of the batter into the skillet for each pancake, flattening it slightly with a spatula to create an even thickness.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the skillet as needed between batches.
Transfer the cooked pancakes to a plate lined with paper towels to remove excess oil if desired.
Serve warm with your favorite toppings, such as avocado slices, non-dairy yogurt, or a simple squeeze of lemon juice.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 16.8 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 847 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
