Vegan Zucchini Carrot Pancakes

1 cup grated zucchini, excess moisture squeezed out
1 cup grated carrots
ONE cup all-purpose flour
1 tablespoon ground flaxseeds
2.5 tablespoons water
1 cup plant-based milk (such as almond, soy, or oat milk)
ONE tablespoon maple syrup or agave nectar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Cooking spray or oil for greasing the pan
Prepare Flax Egg:
In a small bowl, mix ground flaxseeds with water to create a flax egg. Set aside for at least 5 minutes to thicken.
Grate Zucchini and Carrots:
Grate the zucchini and carrots using a box grater. Squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Make Batter:
To the dry ingredients, add the grated zucchini, carrots, flax egg, plant-based milk, maple syrup (or agave nectar), and vanilla extract. Mix until just combined. Do not overmix; a few lumps are okay.
Preheat Pan: