Vegan Zucchini Pancakes
Vegan Zucchini pancakes are a quick and versatile dish that combines fresh vegetables, a crispy texture, and bold flavors. Perfect for any meal, these pancakes are easy to prepare and customizable to suit your tastes. Whether served as a light meal, appetizer, or hearty breakfast, they pair beautifully with yogurt or your favorite dipping sauce. With simple ingredients and endless variations, this recipe is a must-try for anyone looking to enjoy a healthy and delicious treat!
Ingredients
- 1 medium zucchini, julienned
- 1 medium carrot, julienned
- 1 small onion, julienned (using a knife)
- 130 ml (½ cup + 2 tbsp) water
- 130 g (1 cup) all-purpose flour
- 2 tbsp cornstarch
- ½ tsp baking powder
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp salt
- Olive oil, for frying
Instructions
- Use a vegetable peeler or julienne slicer to cut the zucchini and carrot into thin strips.
- Julienne the onion by slicing it thinly with a knife.
- In a large mixing bowl, add the zucchini, carrot, and onion.
- Pour in the water, then add the flour, cornstarch, baking powder, turmeric, pepper, and salt.
- Mix well until the vegetables are fully coated in a smooth batter.
- Heat a generous amount of olive oil in a large skillet over medium heat.
- Pour the batter into the skillet, spreading it to cover the entire surface.
- Cook for 4–5 minutes on one side until golden brown and crisp.
- Carefully flip the pancake with a wide spatula and cook the other side for an additional 3–4 minutes.
- Transfer the pancake to a plate. Repeat with the remaining batter if needed.
- Serve immediately, optionally with a side of yogurt or fresh herbs for garnish.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 290mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 18mgCalcium: 40mgIron: 1.2mg
Tried this recipe?Let us know how it was!