Vegan Zucchini Carrot Pancakes
Inexpensive, Wholesome, and Extremely Delicious 
There’s something extra special about recipes that come with memories. These Vegan Zucchini Carrot Pancakes are more than just a dish—they’re a sweet little tribute to my Granddaddy, who always believed in starting the day with something hearty and made with love.
He wasn’t vegan, but he sure would’ve loved these. And I bet your family will too.
A Pancake with a Purpose
This recipe was born out of two things: my love for nostalgic comfort food and my commitment to affordable, wholesome plant-based eating. These pancakes are a go-to in my kitchen—especially when I’ve got a couple of lonely zucchinis and carrots hanging out in the fridge.
Not only are they budget-friendly, but they’re also full of nutrients, easy to make, and absolutely crave-worthy. Crispy on the outside, tender in the middle, and seasoned just right. You can serve them for breakfast, brunch, or even dinner with a dollop of dairy-free sour cream or a splash of hot sauce.
Ingredients You’ll Need:
- 1 cup shredded zucchini (about 1 medium)
- 1 cup shredded carrot (about 2 medium)
- 1/4 cup finely chopped onion (optional but tasty)
- 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
- 2 tbsp ground flaxseed + 6 tbsp water (this is your egg replacer)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- A pinch of paprika or turmeric for color (optional)
- 1–2 tbsp oil for pan-frying (or use a nonstick pan for oil-free)
Directions:
- Prep the Flax Egg
In a small bowl, mix the flaxseed with water. Let it sit for 5–10 minutes until it thickens. - Shred & Drain
Grate the zucchini and carrots using a box grater or food processor. Squeeze out excess moisture with a clean dish towel or paper towel. Don’t skip this step—it helps the pancakes hold together and crisp up. - Mix It All Together
In a large bowl, combine the veggies, chopped onion, flour, spices, and flax egg. Stir until everything is well coated and sticks together. If it feels too wet, add a tablespoon more flour. - Cook
Heat a skillet over medium heat and add a little oil. Scoop about 2 tablespoons of batter per pancake and flatten slightly with a spatula. Cook 3–4 minutes per side, or until golden and crispy. - Serve Warm
These are delicious on their own or topped with vegan sour cream, avocado, or a sprinkle of fresh herbs.
Why You’ll Love These:
- Budget-friendly – Made with pantry staples and seasonal veggies
- Meal-prep friendly – Make a batch and store extras in the fridge or freezer
- Kid-approved – Mild, crispy, and perfect for picky eaters
- Customizable – Add grated potato, herbs, or nutritional yeast for a twist