Spiced Zucchini Pecan Vegan Pancakes
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American, Vegan, WFPB
Keyword: plant-based zucchini pancakes, vegan zucchini pancakes
Servings: 4
Calories: 420kcal
- 2 cup Bob’s Red Mill Organic Whole Wheat Flour*
- 2 tbsp baking powder
- 11 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup unsweetened almond milk
- 4 tbsp maple syrup
- 2 tsp pure vanilla extract
- 1/2 cup zucchini grated
- 4 tbsp pecans chopped
In a large bowl, whisk together the first 4 ingredients. In another bowl, mix together the rest of the ingredients until thoroughly blended.
Pour the liquid mixture into the dry mixture. Stir until combined, do not overmix. The batter should be not too thick but not too runny. You may need to add more flour or more almond milk, a tbsp at a time, to get the right consistency, like a thick smoothie.
Heat a non-stick skillet or griddle to medium-high heat (350 degrees).
Using a ¼-cup measure, scoop the batter onto the skillet. Cook for 2 to 3 minutes (until bubbles form) and flip. Cook on the other side for 1 to 2 minutes, or until golden brown.
Serve right away drizzled with maple syrup.
Calories: 420kcal | Carbohydrates: 79g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 1026mg | Fiber: 9g | Sugar: 26g | Vitamin A: 30IU | Vitamin C: 3.9mg | Calcium: 438mg | Iron: 3.9mg