These Vegan Zucchini Bread Pancakes are exceptional. They have the earthy taste of zucchini. It’s super easy to make so it’s not a challenge no matter what your cooking skills are. The end results is a pretty appearance and unbelievable taste.
If you have been following our website very long you know that I love pancake recipes. I’m obsessed with finding the perfect vegan breakfast recipes out there and pancakes are some of my personal favorites. Is there anything more fun in the morning than eating a pancake? I don’t think so!
This recipe has loads of shredded zucchini, toasted pecans and brown sugar. I’m not even going to pretend like these pancakes are super health foods but they are somewhat healthier than traditional pancakes. Zucchini is healthy no matter how you cook it. Of course some of the yummy things we add to it in this recipe isn’t necessarily health food material.
These beautiful vegan pancakes are not mushy and the ingredients were well incorporated and capture the taste and texture of a delightful morning meal. Each pancake is light and fluffy. Flax eggs, almond milk, and vinegar contributed to its incredible quality. Golden brown and slightly moist – these are the qualities that makes a perfect pancake.
Finally these beauties are topped with toasted pecans, melted Earth Balance, and maple syrup. This stack of pancakes tastes even better than it looks and it’s a good way to introduce vegetables into your breakfast.
This vegan breakfast recipe and beautiful photos are courtesy of The Vegan And The Chef. You can get this Vegan Zucchini Bread Pancakes Recipe by clicking here.