Saturday, June 19, 2010

vegan zucchini pancakes

The Goods:

  • 1 cup flour (Bob's Red Mill gluten free)
  • 1.5 tsp baking soda
  • 1.5 tsp agave
  • 1/4 tsp salt
  • 3 cups zucchini, grated
  • 3 flax eggs (3 tbsp flax & 9 tbsp water mixed together - let sit for 2 minutes)
  • garlic, salt, and pepper to taste

How it's Done:

  1. Mix dry ingredients together (flour, baking soda, salt, garlic, pepper, salt)
  2. Mix "wet ingredients" (zucchini, flax eggs, salt)
  3. Preheat griddle to medium heat (spray with olive oil or cooking spray first)
  4. Drop 1/4 cup servings onto griddle. Cook approximately 3-4 minutes before flipping (you will see browning around the edges). Cook another 2-3 minutes.
  5. Voila! Enjoy with sour cream (if you're not lactose or vegan), applesauce, or ketchup!

They are just itching to be mixed.

flax eggs

zucchini grater - I used about 1.5 HUGE zucchinis to get 3 cups

Feeling the heat

All done and ready to be eaten!

I loved the color of this pancake! Tiny flax seed meal and zucchini can be seen. Awesome.


  1. Ooh, yum! I've been itching to do a savory pancake. What did you top these with? I feel like pancakes in general are too dry to eat alone, but I don't know if I'd like the sweetness of syrup or a nut butter.

  2. @Faith @ LovelyAsCharged I'm a ketchup addict - I used that. But, I am bringing these to a brunch today. I am bringing apple sauce and sour cream for everyone to top them.

  3. These look really good! I have never thought of making anything like this! I might have to give them a try!