Instructions:
- Prepare Flax Eggs:
- In a small bowl, mix the flaxseed meal with water and let it sit for about 5 minutes until it thickens, creating flax eggs.
- Grate vegetables:
- Grate the zucchini and carrots using a box grater. Place the grated vegetables in a clean kitchen towel and squeeze out the excess moisture.
- Combine Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cumin, coriander, and smoked paprika.
- Combine Wet Ingredients:
- In another bowl, whisk together the non-dairy milk, apple cider vinegar, and flax eggs.
- Mix Batter:
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix. Fold in the grated zucchini, carrots, and chopped cilantro or parsley.
- Heat Pan:
- Heat a non-stick skillet or griddle over medium heat and add a small amount of cooking oil.
- Cook Pancakes:
- Scoop about 1/4 cup of batter for each pancake onto the hot skillet. Spread the batter slightly with the back of a spoon to form a round shape. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat:
- Continue making pancakes with the remaining batter, adding more oil to the skillet as needed.
- Serve:
- Serve the pancakes warm, and optionally garnish with additional fresh herbs.
These Vegan Zucchini Carrot Pancakes are a delightful and nutritious breakfast or brunch option. Enjoy them with your favorite vegan toppings such as vegan yogurt, maple syrup, or a squeeze of lemon juice.
