Vegan Paleo Vegetable Pancakes
Savor the wholesome goodness of these Vegan Paleo Vegetable Pancakes—a delightful fusion of fresh, nutrient-packed veggies and grain-free ingredients perfect for clean eating enthusiasts. Made with grated zucchini, carrots, and red bell peppers, these savory pancakes are bound together with ground flaxseed and almond flour, ensuring they’re both vegan and paleo-friendly. Infused with the umami-rich flavor of nutritional yeast and a blend of aromatic spices, each bite delivers crispy edges and a tender interior. Quick to prepare in under 40 minutes, these versatile pancakes are perfect for a light lunch, brunch, or as a healthy appetizer. Serve them warm and topped with vegan sour cream, creamy avocado slices, or a crisp side salad for a meal that’s as satisfying as it is nourishing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Carrot
- 1 medium Red bell pepper
- 3 stalks Green onions
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Avocado oil
Instructions
Grate the zucchinis and carrots using a box grater or food processor. Place the grated zucchini into a clean kitchen towel, squeeze out excess moisture, and set aside.
Finely chop the red bell pepper and green onions. Transfer all prepared vegetables (zucchini, carrot, bell pepper, and green onions) to a large mixing bowl.
In a small bowl, combine ground flaxseed and water to create a flax egg. Let it sit for 5 minutes until it thickens.
Add the almond flour, nutritional yeast, garlic powder, onion powder, salt, and black pepper to the vegetable mixture. Stir well to combine.
Pour the flax egg into the vegetable mixture and mix until fully incorporated. The mixture should hold together when pressed; if it feels too wet, add a tablespoon of almond flour at a time until it reaches the right consistency.
Heat a large nonstick skillet over medium heat and add 1 tablespoon of avocado oil. Once hot, scoop approximately 1/4 cup of the batter per pancake onto the skillet and flatten gently with the back of a spoon to form a round pancake.
Cook each pancake for 3-4 minutes on each side or until golden brown and crispy. Repeat with remaining batter, adding more avocado oil as needed.
Serve the pancakes warm. They pair well with a dollop of vegan sour cream, avocado slices, or a simple side salad.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5010 mg | 218% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 36.7 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1880 mg | 40% | |
*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.
