ZUCCHINI AND CARROT PANCAKES
These a wonderful with pure maple syrup for breakfast! Visit my vegan food blog for more recipes and healthy tips: www.thecleaneatingmama.com XxOo - Tasha
Provided by Tasha Kaye
Categories Pancakes
Time 30m
Number Of Ingredients 9
Steps:
- 1. Grate carrot and zucchini in a large bowl. Take a clean towel and place mixture on the towel and wring extra moisture out. Place back in the bowl. Add the remaining ingredients, MINUS the coconut oil, and only 1/3 cup flour. Mix with your hands until you can make a ball and it will not fall apart. You may have to add more flour to achieve the desired consistency. On a separate plate, sprinkle some flour with some salt and pepper - this is for dredging the mixture.
- 2. In a large skillet, add coconut oil and heat on medium heat. Let warm up for a minute. Take the mixture and divide it into fourths. Take one serving of the mixture, roll it into a ball and roll into the flour mixture on the plate. Carefully place into the skillet, flattening until your desired size and thickness. Do this for all 4 servings. Let cook for 8-10 minutes on each side. You may have to add more oil when you flip. Make sure they do not burn. Simple and delicious!
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Romi Noor
[email protected]I'm allergic to carrots. Can I substitute another vegetable?
Laurel McDonald
[email protected]I'm not sure about this recipe. I've never had zucchini pancakes before.
Jacob “Jake” Jepsen
[email protected]These pancakes sound delicious! I can't wait to try them.
Atif_YT_status Atif_YT_status
[email protected]I'm always looking for new ways to use up zucchini, and these pancakes are a great option.
Hanif Bhand
[email protected]These pancakes are perfect for a quick and easy weeknight meal. They're also a great way to get your kids to eat their vegetables.
Ch Zaheer
[email protected]I'm not a big fan of zucchini, but I loved these pancakes. The carrots and spices really balance out the flavor.
Carlos Moreno
[email protected]These pancakes are a great healthy breakfast option. They're packed with vegetables and they're low in calories.
Roba Ali
[email protected]I'm so glad I found this recipe. These pancakes are a great way to use up leftover zucchini and carrots.
Nkanyiso Sibeko
[email protected]These pancakes were so easy to make. I'll definitely be making them again.
Waseem Julaha
[email protected]These pancakes are delicious! I love the combination of zucchini and carrot.
Joseph Egu
[email protected]I had trouble getting the pancakes to flip without breaking. I think I'll try using a smaller pan next time.
Jason Augusts
[email protected]These pancakes were a bit bland for my taste. I think I'll add some spices next time.
Nangobi Victoria
[email protected]I love that these pancakes are healthy and delicious. They're a great way to start my day.
Fatem Abadi
[email protected]These pancakes are a great way to get your kids to eat their veggies.
Avelon Hale
[email protected]I've made these pancakes several times now and they're always a hit. They're so versatile - I've served them for breakfast, lunch, and dinner.
Faustina Oconnell
[email protected]These pancakes are so easy to make and they're a great way to use up leftover zucchini and carrots.
jerod moore
[email protected]I made these pancakes for brunch and they were delicious! The zucchini and carrots added a nice sweetness and moisture.
Shawneil Cole
[email protected]These pancakes were a hit! My kids loved them, and I felt good about giving them a healthy breakfast.