Vegan Zucchini Pancakes
Discover the perfect recipe to elevate your plant-based menu with these irresistible vegan zucchini pancakes! Crafted with grated fresh zucchini, a hearty dose of nutritional yeast, and a flaxseed-based egg substitute, these pancakes are packed with savory flavors and impressive nutrition. The recipe is flexible with gluten-free flour options and includes aromatic infusions of garlic powder and fresh parsley for a delightful burst of flavor in every bite. Quick to prepare with just 15 minutes of prep time, these golden, crispy pancakes are perfect for breakfast, lunch, or as a snack, especially when paired with vegan sour cream or your favorite dipping sauce. Whether you're looking to incorporate seasonal produce or explore creative vegan recipes, these zucchini pancakes are as satisfying as they are easy to make!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup all-purpose flour (or gluten-free flour blend)
- 2 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons olive oil (for cooking)
Instructions
Grate the zucchini using a box grater and place it in a fine mesh sieve or a clean kitchen towel. Sprinkle a pinch of salt over the zucchini and let it sit for 10 minutes to release its moisture.
While the zucchini is resting, prepare the flax egg by mixing the ground flaxseed with water in a small bowl. Let it sit for 5-10 minutes until it thickens.
After the zucchini has rested, use your hands or the towel to squeeze out as much moisture as possible. This step is key for achieving the right consistency.
In a large mixing bowl, combine the squeezed zucchini, flax egg, flour, nutritional yeast, baking powder, garlic powder, salt, black pepper, and parsley (if using). Mix until well combined. The batter will be thick.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Scoop 2-3 tablespoons of the batter for each pancake and shape them into a round patty in the skillet.
Cook the pancakes on one side for 3-4 minutes, or until golden brown and firm enough to flip. Carefully flip the pancakes and cook for another 3-4 minutes on the other side.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve warm with your favorite dipping sauce, vegan sour cream, or a sprinkle of fresh herbs.
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5378 mg | 234% | |
| Total Carbohydrate | 141.5 g | 51% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 27.6 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1332 mg | 28% | |
*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.
