Prepare Flax Eggs: In a small bowl, mix the flaxseed meal with water and let it sit for about 5 minutes until it thickens, creating flax eggs.

Grate the zucchini and carrots using a box grater. Place the grated vegetables in a clean kitchen towel and squeeze out the excess moisture.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cumin, coriander, and smoked paprika.

In another bowl, whisk together the non-dairy milk, apple cider vinegar, and flax eggs.

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix. Fold in the grated zucchini, carrots, and chopped cilantro or parsley.

Heat a non-stick skillet or griddle over medium heat and add a small amount of cooking oil.

Scoop about 1/4 cup of batter for each pancake onto the hot skillet. Spread the batter slightly with the back of a spoon to form a round shape. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Continue making pancakes with the remaining batter, adding more oil to the skillet as needed.

Serve the pancakes warm, and optionally garnish with additional fresh herbs.

These Vegan Zucchini Carrot Pancakes are a delightful and nutritious breakfast or brunch option. Enjoy them with your favorite vegan toppings such as vegan yogurt, maple syrup, or a squeeze of lemon juice.