Vegan Pancake Recipes

Ingredients

• 450 g Zucchini (about 2–3 medium zucchinis, washed and trimmed)
• 2 tbsp Hemp Seeds (ground; can substitute ground flaxseed or chia seeds)
• 5 tbsp Water (for the seed gel)
• 2 pieces Green Onions (chopped)
• 1 tsp Baking Powder
• 1 tsp Garlic Powder
• 0.5 tsp Salt
• 0.25 cup Corn Starch
• 0.5 cup Chickpea Flour
• 2 tbsp Vegetable Oil (for frying; use a neutral oil)

Instructions

1. Grate Zucchini

   Wash the zucchini, trim the ends, and grate using a peeler or box grater. Transfer to a clean kitchen towel and squeeze out as much moisture as possible.

   Time: PT5M

2. Make Hemp/Flax Gel

   Combine 2 tbsp ground hemp or flax seeds with 5 tbsp water in a small bowl. Stir and let sit for 5 minutes until it thickens into a gel.

   Time: PT5M

3. Mix Dry Ingredients

   In a separate bowl whisk together chickpea flour, corn starch, baking powder, garlic powder, and salt.

   Time: PT2M

4. Combine All Components

   Add the grated zucchini, chopped green onions, and the seed gel to the dry mixture. Stir gently until just combined; the batter should be slightly chunky.

   Time: PT3M

5. Heat Oil

   Place the skillet over medium heat and add 2 tbsp vegetable oil. Heat until the oil shimmers, about 2 minutes.

   Time: PT2M

   Temperature: 350°F

6. Fry the Fritters

   Spoon about 2 tbsp of batter into the pan, flatten lightly, and cook 3–4 minutes per side until deep golden‑brown and crisp. Work in batches, avoiding overcrowding.

   Time: PT10M

   Temperature: 350°F

7. Drain and Serve

   Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve hot, optionally with a dollop of vegan yogurt or a squeeze of lemon.

   Time: PT2M

Nutrition Facts

Calories

185

Protein

8 g

Carbohydrates

25 g

Fat

8 g

Fiber

4 g