Zucchini and Carrot Pancakes

Tasha Kaye


These a wonderful with pure maple syrup for breakfast!
Visit my vegan food blog for more recipes and healthy tips:
XxOo - Tasha

★★★★★ 1 vote
15 Min
15 Min


2 medium
organic carrots, grated
1 medium
organic zucchini, about 8 inches long, grated
1/2 c
yellow onion, chopped
2 large
garlic cloves, diced
1 large
handful of fresh basil leaves sliced into thin ribbons
1 Tbsp
coconut oil, or olive oil (for the pan)
1/3 c
unbleached white flour (or your flour of choice) + more for dredging
1 Tbsp
dried dill
salt and pepper to taste


1Grate 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.
2In 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!

About Zucchini and Carrot Pancakes