Start your day with a powerhouse of nutrition! These Vegan Paleo Vegetable Pancakes are packed with wholesome, plant-based ingredients, gluten-free, and bursting with flavor—perfect for fueling your body and satisfying your taste buds without compromising your health goals.
Image source: AI-generated
Makes: 8 fritters | Prep Time: 15 mins | Cook Time: 10 mins
Ingredients
Fritters:
- 1 small zucchini, shredded
- 1 medium yellow squash, shredded
- 1 medium carrot, shredded
- ½ onion, finely diced
- 1 cup almond flour
- 4 tbsp arrowroot or potato starch
- 2 garlic cloves, crushed
- 1 tsp dried basil
- 1 tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp coconut oil (for frying)
To Serve (Optional):
- Diced avocado
- Sliced green onions
- Lemon wedges or dairy-free yogurt
Instructions
- Prep Vegetables:
- Shred zucchini, yellow squash, and carrot using a box grater or food processor. Place in a clean kitchen towel and squeeze out excess moisture (key for crispiness!).
- Transfer to a large bowl and mix with diced onion, almond flour, arrowroot, garlic, basil, parsley, salt, and pepper until combined.
- Shape & Fry:
- Form the mixture into 8 even patties (about ½-inch thick).
- Heat coconut oil in a large skillet over medium-high heat.
- Fry patties for 3-4 minutes per side, until golden and crisp. Work in batches to avoid crowding.
- Serve:
- Garnish with avocado, green onions, and a squeeze of lemon. Perfect with a side salad or yogurt dip!
Tips & Swaps
- Bind better: If the mixture feels loose, add 1 tbsp more starch or a flax “egg” (1 tbsp ground flax + 3 tbsp water, rested 5 mins).
- Make ahead: Fry until lightly golden, then freeze. Reheat in the oven at 400°F (200°C) for 10 mins.
- Spice it up: Add ½ tsp smoked paprika or red pepper flakes for heat.
This version emphasizes texture (squeezing veggies is crucial!) and offers flexible serving ideas. Enjoy your crispy, veggie-packed fritters! 🌱
