Vegan Zucchini Pancakes

Crispy, golden, and packed with flavor, these Vegan Zucchini Pancakes are the perfect plant-based dish for breakfast, brunch, or a light dinner. Made with freshly grated zucchini, protein-packed ground flaxseed, and a touch of nutritional yeast for a savory kick, these pancakes are not only delicious but also incredibly nutrient-dense. Gluten-free adaptable and seasoned with garlic, parsley, and black pepper, they come together easily in under 40 minutes. The secret lies in squeezing out the zucchini's moisture for a perfectly firm texture that holds up beautifully when pan-fried to perfection. Serve them with your favorite vegan sour cream, a drizzle of lemon juice, or a side of fresh greens for a wholesome, satisfying meal. Whether you're vegan, gluten-free, or just zucchini-obsessed, this easy recipe is sure to become a go-to in your kitchen!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1 cup all-purpose flour (or gluten-free flour blend)
• 2 tablespoons nutritional yeast
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)
• 2 tablespoons olive oil (for cooking)

Directions

Step 1

Grate the zucchini using a box grater and place it in a fine mesh sieve or a clean kitchen towel. Sprinkle a pinch of salt over the zucchini and let it sit for 10 minutes to release its moisture.

Step 2

While the zucchini is resting, prepare the flax egg by mixing the ground flaxseed with water in a small bowl. Let it sit for 5-10 minutes until it thickens.

Step 3

After the zucchini has rested, use your hands or the towel to squeeze out as much moisture as possible. This step is key for achieving the right consistency.

Step 4

In a large mixing bowl, combine the squeezed zucchini, flax egg, flour, nutritional yeast, baking powder, garlic powder, salt, black pepper, and parsley (if using). Mix until well combined. The batter will be thick.

Step 5

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Scoop 2-3 tablespoons of the batter for each pancake and shape them into a round patty in the skillet.

Step 6

Cook the pancakes on one side for 3-4 minutes, or until golden brown and firm enough to flip. Carefully flip the pancakes and cook for another 3-4 minutes on the other side.

Step 7

Repeat with the remaining batter, adding more oil to the skillet as needed.

Step 8

Serve warm with your favorite dipping sauce, vegan sour cream, or a sprinkle of fresh herbs.

Nutrition Facts

Serving size	(671.0g)

Amount per serving	% Daily Value*
Calories	980.6

Total Fat 35.4g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 5378.4mg	0%
Total Carbohydrate 141.5g	0%
Dietary Fiber 13.1g	0%
Total Sugars 27.6g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 127.6mg	0%
Iron 7.9mg	0%
Potassium 1331.8mg	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: 32.1%

Protein: 10.7%

Carbs: 57.1%