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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Peter Karabo
[email protected]These pancakes are perfect for a quick and easy breakfast or brunch.
Gobindo Das
[email protected]These pancakes are a great way to get your kids to eat their vegetables.
Jeyren Mendez
[email protected]I would definitely recommend this recipe.
PALESTINE x PALESTIN
[email protected]These pancakes were easy to make and turned out perfectly.
Shirhama Hossein
[email protected]These pancakes were a great way to use up some leftover zucchini and carrots.
Cody Griggs
[email protected]These pancakes were delicious! I would definitely make them again.
Babu Mr
[email protected]The pancakes were a bit too thick for my taste. I would make them thinner next time.
Vineshking123
[email protected]The pancakes were a bit too oily for my taste. I would use less oil next time.
Sherif Nsubuga
[email protected]The pancakes were a bit bland. I would add some more spices to the batter next time.
BAKHTIAR Khan
[email protected]These pancakes were a bit too sweet for my taste. I would reduce the amount of sugar in the batter next time.
Lutha Siyo
[email protected]I used almond milk instead of regular milk and the pancakes turned out great. They were just as fluffy and delicious as the pancakes made with regular milk.
Tonia Agoro
[email protected]I made these pancakes with whole wheat flour and they were still delicious. They were a bit denser than the pancakes made with all-purpose flour, but they were still light and fluffy.
Muhammad husnain M husnain
[email protected]I added a bit of grated cheese to the batter and it turned out great. The cheese added a nice savory flavor to the pancakes.
Cfx
[email protected]These pancakes were a great way to use up some leftover zucchini and carrots. They were easy to make and turned out perfectly. I would definitely recommend this recipe.
Carol Cailin
[email protected]I'm not a huge fan of zucchini, but these pancakes were surprisingly delicious. The carrots and zucchini add a nice sweetness and texture to the pancakes. I would definitely make these again.
Josh Hofer
[email protected]I made these pancakes for brunch and they were a big success. The pancakes were light and fluffy, with a nice balance of sweetness from the carrots and zucchini. I served them with maple syrup and fresh fruit, and everyone loved them.
Op Sksiam
[email protected]These zucchini and carrot pancakes were a hit! My family loved the crispy exterior and the tender, flavorful interior. I will definitely be making these again.