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Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
Cook Pancakes:
Scoop 1/4 cup portions of the batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Repeat:
Repeat the process with the remaining batter, adjusting heat as needed to prevent burning.
Keep Warm:
Keep the cooked pancakes warm in a low oven while preparing the rest.
Serve:
Serve the Vegan Zucchini Carrot Pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of dairy-free yogurt.
Nutrition Facts (Per Serving – Makes about 12 pancakes):
Calories: 80
Fat: 1g
Protein: 2g
Total Carbohydrates: 16g
Dietary Fiber: 1g
Net Carbs: 15g
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