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GF Veggie Fritters

GF Veggie Fritters

Fritters are kind of a weird combo between pancakes and a potato pancake. There are veggies and a batter in this recipe which makes it an excellent way to pack in the nutrients and get that pancake texture. These make a great savory breakfast for a weekend morning when you have some time. Watch the video at the end of this post to see how it’s done!


  • 2 carrots, peeled

  • 1 zucchini

  • 1 bell pepper, diced

  • 1 red onion, chopped

  • 1 flax egg (3 tbs ground flax, 6 tbs water)

  • 3 cups oat flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp smoked paprika

  • 1 tsp turmeric

  • 1 tbs curry powder

  • 2 tsp salt

  • 1 tsp pepper

  • 2 cups milk

  • 1 tbsp apple cider vinegar



  1. Start by prepping you flax egg. Then wash and prep your veggies and use a grater to grate the carrots and zucchini

  2. Place the zucchini is a nut milk bag or tea towel and squeeze the excess liquid out

  3. Place the grated carrot, strained and grated zucchini, diced pepper, and chopped onion to a large bowl.

  4. In another bowl, combine the oat flour, baking soda, baking powder, spices, non-dairy milk, apple cider vinegar, and your set flax egg

  5. Add the veggies to the batter and fold to combine

  6. Heat a large pan on medium-high heat

  7. Add a little bit of olive oil to the pan and let that heat up

  8. Scoop about a 1/4 to a 1/2 cup of batter into the pan and form patties

  9. Cover with a lid and let cook for 5-7 minutes

  10. Once the one side is golden brown, flip and cook for an additional 4-5 minutes

  11. Serve immediately or freeze for future meals

  12. I love to serve mine with tahini and lemon drizzle and fresh herbs

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