Zucchini Lemon Pancakes with Blueberry Syrup
Fluffy, light and delicious....you'd never guess they're full of fruit, vegetables, and whole grains.
Servings 10 pancakes
Ingredients
- 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
Instructions
- 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.
- Add all the remaining ingredients to the blender, except zucchini.
- Add zucchini and lightly blend until zucchini is mixed in.
- 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
- 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.
- Mash blueberries slightly with a fork. Stir in 2 tablespoons maple syrup, if desired.
