Zucchini Lemon Pancakes with Blueberry Syrup

Fluffy, light and'd never guess they're full of fruit, vegetables, and whole grains.

Course Breakfast
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10 pancakes


  • 1.5 cups rolled oats
  • 1/2 cup milk of choice
  • 1 large ripe banana (or two small)
  • 1.5 tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp maple syrup
  • 1.5 cups grated zucchini (gather in a paper towel and squeeze moisture out over the sink before measuring)

Blueberry Syrup

  • 1 cup frozen blueberries
  • 2 tbsp pure maple syrup or honey


  1. In a food processor or blender, grind the oats into a fine flour. This may take a couple of minutes of blending/processing. The finer the flour, the fluffier your pancakes will be.

  2. Add all the remaining ingredients to the blender, except zucchini. 

  3. Add zucchini and lightly blend until zucchini is mixed in.

  4. Batter will be thick. Pour 1/4 cup of batter at a time onto a hot skillet, and spread out into a flat circle. When bubbles form on the edges, they're ready to flip. 

    Makes 10 pancakes. 

Blueberry Syrup

  1. Place 1 cup of frozen blueberries in a glass bowl or liquid measuring cup. Microwave for about 1 minute, or until completely thawed and warm. 

  2. Mash blueberries slightly with a fork. Stir in 2 tablespoons maple syrup, if desired.