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Vegan Zucchini Pancakes

Vegan Quinoa Zucchini Pancakes

These fluffy Healthy Zucchini Quinoa Pancakes are the best gluten-free and vegan pancakes you'll ever taste! They're healthy, made with quinoa flour, almond flour and don't use any eggs! Just top with some fresh fruit and maple syrup.
Course Breakfast, Dessert
Cuisine American
Keyword healthy pancakes, vegan pancakes, zucchini
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 pancakes
Calories 145kcal



  • Preheat a griddle over medium heat.
  • Whisk together the flax and water and set aside to gel.
  • In a large mixing bowl, whisk together the flours, baking powder and salt.
  • Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms.
  • Grate the zucchini on a box grater and the place the shredded zucchini in a clean dish towel. Squeeze it into a ball and press all the moisture from the zucchini. Fold it into the batter.
  • Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
  • Serve warm with vegan yogurt, chocolate chips, fresh berries and pure maple syrup.



Calories: 145kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Sodium: 164mg | Potassium: 133mg | Fiber: 2g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 2.2mg | Calcium: 100mg | Iron: 1mg