Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil. Proper preheating ensures even cooking and prevents sticking.
Cook Pancakes:
Scoop 1/4 cup portions of the batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. This usually takes about 2-3 minutes per side. Adjust the heat as necessary to prevent burning.
Repeat:
Repeat the process with the remaining batter, adjusting heat as needed. Keep the cooked pancakes warm in a low oven while preparing the rest. This keeps them nice and toasty until serving.
Serve:
Serve the Vegan Zucchini Carrot Pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of dairy-free yogurt. Enjoy the delicious combination of flavors and textures.
Tips for Perfect Pancakes:
Squeeze the Zucchini: Ensuring the zucchini is well-drained prevents excess moisture from making the batter too thin.
Flax Egg Consistency: Make sure the flax egg has thickened properly before adding it to the batter.
Gentle Mixing: Mix the batter just until the ingredients are combined. Overmixing can make the pancakes dense.
Consistent Heat: Maintain a medium heat to cook the pancakes evenly without burning them.
Serving Suggestions: Top with sliced bananas, berries, or nuts for added flavor and nutrition.
Nutritional Information (Per Serving – Makes about 12 pancakes):
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