I’m on a bit of a vegan food binge as you can probably tell if you’ve been visiting this vegan blog lately.
The other day I wrote about the top 3 vegetarian restaurants in Orange County and now we’re going to make some yummy vegan zucchini pancakes. Are you feeling full yet?
Let’s get right to our zucchini pancakes so we can start enjoying them.
Zumptuous vegan zucchini pancakes
This recipe will make around a dozen or so vegan pancakes depending on how much water or soy milk you end up using.
1 cup of flour
1 and 1/2 cups of grated zucchini
1 cup soy milk
1/2 to 1 cup of water
2 tbsp baking powder
1 tbsp sugar
2 tbsp of oil
pinch the salt
In a large bowl add all the dry ingredients together i.e. flour, baking powder, sugar and salt. Mix it together well.
Now add all the wet ingredients except the zucchini to the dry. So add in the soy milk, 1/2 cup of water to start and the oil. Mix it well. You want a runny vegan pancake mix like a thick syrup that runs freely of the spoon.
You might need to add in more water to get the consistency that we’re looking for. Once the consistency is right add in the zucchini. It will be easy to mix in at this stage as the pancake mix is runny.
Mix well.
On a medium heat heat a nonstick frying pan and then add in 1/3 cup of vegan zucchini pancake batter to the frying pan at a time. This will make a 5 to 6 inch pancake.
Top with whatever you feel like. Syrup is surprisingly good with these pancakes. Though you can also add some salt and freshly ground pepper for a more savoury zucchini pancake.
Try them with salt and pepper as well as some ketchup. That’s a very tasty combo.
If you’d like more vegan pancake recipes as well as other breakfast and brunch ideas. You could do worse than checking out Vegan Brunch.