Description
These vegan zucchini pancakes are crispy on the outside, tender on the inside, and loaded with fresh herbs and spices. They’re quick, budget-friendly, and perfect for breakfast, lunch, or a savory snack.
Ingredients
Scale
- 2 medium zucchini, shredded
- 1/2 cup all-purpose flour
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped green onions
- Olive oil, for frying
Instructions
- In a small bowl, combine the ground flaxseed with water and let sit for 5 minutes to thicken.
- Grate the zucchini and use a clean towel or cheesecloth to squeeze out as much moisture as possible.
- In a large mixing bowl, combine the shredded zucchini, flour, baking powder, garlic powder, onion powder, salt, pepper, and green onions.
- Add the thickened flaxseed mixture and stir until well combined. Let the batter rest for 5–10 minutes.
- Heat a non-stick skillet over medium heat and add a bit of olive oil.
- Scoop 2 tablespoons of batter for each pancake into the skillet and gently flatten.
- Cook for 3–4 minutes on each side or until golden and crispy.
- Transfer to a paper towel-lined plate to remove excess oil.
- Serve warm with vegan sour cream, hot sauce, or your favorite dip.
Notes
- Be sure to squeeze the zucchini well to avoid soggy pancakes.
- Letting the batter rest helps the flaxseed bind everything together.
- Use medium heat to ensure even cooking and a golden crust.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 2g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pancakes, zucchini fritters, savory vegan breakfast, crispy zucchini pancakes, plant-based snack