Who doesn’t love pancakes for lunch or dinner? Even though there is nothing wrong with whipping up traditional pancakes outside of breakfast, I do love something savory for lunch or dinner versus sweet. Plus, regular pancakes basically have 0 nutritional benefits in them. These savory zucchini potato pancakes however are delicious. They are the perfect meal or snack and have both zucchini and potatoes hidden inside of them. They’re crispy, and perfect when paired with a side of sour cream and chives for dipping. 

Why you’ll love these zucchini potato pancakes: 

• They are crispy 
• They are vegan-friendly 
• Make them in just 30-minutes 
• Hideaway those veggies from your picky eaters 

How do you make savory pancakes? 

This recipe is simple and like I said, can be made in just a half-hour. You can even whip these up and save them in the fridge for quick lunches or snacks throughout the day. Here’s how you make these delicious, crispy zucchini potato pancakes: 

Other recipes you’ll love: 

• Vegan Blueberry Pancake Skillet
• Whipped Cashew Ricotta & Honey Toast
• Vegetarian Breakfast Pizza
• Mini Burrito Bites with Avocado Cilantro Lime Sauce

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If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

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I also added this to YouTube if you can adjust that accordingly xxx 

Vegan Zucchini Potato Pancakes

★★★★★ 5 from 2 reviews

• Author: Maria Koutsogiannis
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 10-12
• Category: Vegan Meals
• Cuisine: Eastern Europe Inspired
• Diet: Vegan

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Description

These crunchy vegan Zucchini Potato Pancakes are perfect for brunch, lunch, a snack, or an easy dinner. They are great paired with sour cream and chives for dipping.

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Ingredients

1 cup shredded zucchini, 1 medium zucchini

2 shredded potatoes, 2 medium potatoes

1 shredded yellow onion, medium-sized

1/3 cup all-purpose flour

1 vegan egg replacement

1 tsp garlic powder

1/2 tsp sea salt

1/2 teaspoon pepper

avocado oil for frying

1/3 cup vegan butter for frying

sour cream and chives to serve

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Instructions

In a large bowl, squeeze any excess liquid from the potatoes and zucchini.  Discard liquid and clean the bowl. To the same bowl, stir together all the ingredients till well combined.

In a large skillet, heat 1/8 inch of avocado oil and butter.

Using a tbsp. begin dropping 2 tbsp. onto the hot oil and flatter to cook.  You can use a spatula to slightly mold them into your desired shape but be aware of the hot oil.

Each pancake should cook for 2 minutes on each side until perfectly golden.  Remove pancakes and place them onto a paper towel to remove any excess oil! Repeat till you’ve used up all the batter.

Serve warm with desired toppings.

Notes

Vegan Egg replacements I like using are the Bob’s Red Mill blend or a flax egg (1 tbsp. ground flaxseed + 3 tbsp. warm water combined and set for 5 minutes till thickened)

Keywords: sweet, recipe, vegan, crispy