Blueberry Zucchini Pancakes
These blueberry pancakes just happen to have zucchini in them but you’d never know because all you taste is BLUEBERRY FLUFFY GOODNESS.
RUN, do not walk, and make these. This may be my new favorite pancake and good thing because I definitely have several zucchini to use! I’ve even had this without maple syrup and it’s still sweet enough thanks to those blueberries.
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
9
Serves: 9
Ingredients
- 1 cup1 cup1 cup Zucchini, shredded, liquid squeezed out
- 0.5 cup0.5 cup0.5 cup unsweetened Applesauce
- 1 cup1 cup1 cup Milk
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1.75 cup1.75 cup1.75 cup Oat Flour
- 2 tsp2 tsp2 tsp Baking Powder
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Once mixed, fold in 1/2 cup blueberries and drop into circular pancakes on greased pan. Enjoy your veggie filled breakfast!
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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Egg Free Gluten Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 29 |
| Fat: | 1 g |
| Carbohydrates: | 4 g |
| Protein: | 1 g |
| Cholesterol: | 4 g |
| Sodium: | 223 mg |
| Fiber: | 1 g |
| Sugars: | 3 g |
| Calculated per serving. | |
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