Soy-Free Vegetable Pancake

Light, crispy, and completely soy-free, these Vegetable Pancakes are a quick and wholesome way to enjoy a medley of fresh flavors. Packed with grated zucchini, carrot, and aromatic herbs like parsley and green onion, this recipe uses a creative flax "egg" for binding, making it both vegan and allergen-friendly. The batter, made with gluten-free flour and a touch of cornstarch for a tender texture, transforms into golden-brown pancakes that are pan-fried to perfection. Ready in just 35 minutes, these savory pancakes are ideal as a snack, appetizer, or light meal. Serve them fresh off the skillet with creamy avocado slices, tangy non-dairy yogurt, or a burst of citrus for a vibrant, satisfying dish that’s gluten-free, soy-free, and full of vegetable goodness!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 medium Carrot
• 2 stalks Green onion
• 2 tablespoons Fresh parsley
• 0.75 cup Gluten-free all-purpose flour
• 2 tablespoons Cornstarch
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Ground flaxseed
• 5 tablespoons Water
• 2 tablespoons Olive oil
• 3 tablespoons Olive oil (for cooking)

Directions

Step 1

Grate the zucchini and carrot into a bowl. Place the grated vegetables into a clean kitchen towel or cheesecloth, and squeeze out the excess moisture.

Step 2

Finely chop the green onions and parsley, then add them to the bowl with the grated vegetables.

Step 3

In a small bowl, combine the ground flaxseed and water. Stir well and let sit for 5 minutes to form a flax 'egg'.

Step 4

In a larger mixing bowl, combine the gluten-free all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Mix well.

Step 5

Add the vegetables, flax egg, and 2 tablespoons of olive oil to the dry ingredients. Stir gently until a thick batter forms.

Step 6

Heat a large non-stick skillet or frying pan over medium heat and add 1 tablespoon of olive oil.

Step 7

Scoop about 1/4 cup of the batter into the skillet for each pancake, flattening it slightly with a spatula to create an even thickness.

Step 8

Cook the pancakes for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the skillet as needed between batches.

Step 9

Transfer the cooked pancakes to a plate lined with paper towels to remove excess oil if desired.

Step 10

Serve warm with your favorite toppings, such as avocado slices, non-dairy yogurt, or a simple squeeze of lemon juice.

Nutrition Facts

Serving size	(566.8g)

Amount per serving	% Daily Value*
Calories	1187.1

Total Fat 76.4g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3548.9mg	0%
Total Carbohydrate 123.7g	0%
Dietary Fiber 10.8g	0%
Total Sugars 16.8g
Protein 8.3g	0%

Vitamin D 0IU	0%
Calcium 135.0mg	0%
Iron 3.4mg	0%
Potassium 847.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 2.7%

Carbs: 40.7%