Blueberry Zucchini Oatmeal Pancakes

Blueberry Zucchini Oatmeal Pancakes- Made with whole grain flour and rolled oats, these vegan zucchini pancakes are hearty and will keep you full for hours!

Blueberry Zucchini Oatmeal Pancakes- Made with whole grain flour and rolled oats, these vegan zucchini pancakes are hearty and will keep you full for hours!

I’ve been on a mission to sneak zucchini into all of my favorite carbs. Cookies, muffins, breadcake, overnight oats, waffles and now pancakes. What else am I missing?

It seems like most zucchini pancakes include chocolate which I am in no way opposed to. But I felt like going to fruity route with blueberries and I was not disappointed. There is something so good about warm, juicy blueberries bursting in your mouth with each and every bite.

Blueberry Zucchini Oatmeal Pancakes- Made with whole grain flour and rolled oats, these vegan zucchini pancakes are hearty and will keep you full for hours!

Blueberry Zucchini Oatmeal Pancakes Ingredients

  1. Spelt Flour– I prefer to use spelt flour for my pancakes because it’s a whole grain option that’s slightly less earthy than whole wheat and also happens to be naturally lower in gluten, because it is an ancient grain. If you’re looking to make these gluten-free, simply swap equal amounts of a GF all-purpose flour.
  2. Rolled Oats- Incorporating rolled oats gives these a delightful chewy texture while also adding nutrition and fiber. You can also use quick cooking oats but either way I don’t recommend skipping them!
  3. Oat Milk- I’ve tested these with both almond milk and oat milk and the latter worked much better for me which is likely due to the higher protein content. If you can find oat milk (or want to make your own) it is the best option.
  4. Apple Cider Vinegar- This helps curdle the milk so that it reacts with the baking powder for nice fluffy pancakes. You can also use lemon juice or white vinegar if you don’t have ACV on hand.
  5. Pure Maple Syrup- I only use 1 tablespoon here for a lightly sweetened pancake. You can always add more when serving to suit your preferences.
  6. Vanilla- I’m a firm believe everything is better with vanilla.
  7. Melted Vegan Butter- Miyoko’s is my favorite vegan butter but you can also use coconut oil or your preferred neutral oil. I haven’t tested these oil-free but usually you can sub a very drippy nut butter or tahini. If you try that, please let us know how it turned out in the comments below!
  8. Shredded Zucchini- Obviously necessary to make these zucchini pancakes but I wanted to point out the importance of squeezing the excess liquid from the zucchini after it’s been shredded. This helps prevent a mushy texture so please don’t skip this step!

Blueberry Zucchini Oatmeal Pancakes- Made with whole grain flour and rolled oats, these vegan zucchini pancakes are hearty and will keep you full for hours!

How to Make Blueberry Zucchini Oatmeal Pancakes

All you have to do is whisk together the dry ingredients in a large bowl, pour in the wet ingredients, and cook the batter! Simple enough to do first thing in the morning when you’re groggy and half asleep.

Blueberry Zucchini Oatmeal Pancakes- Made with whole grain flour and rolled oats, these vegan zucchini pancakes are hearty and will keep you full for hours!

Blueberry Zucchini Oatmeal Pancakes- Made with whole grain flour and rolled oats, these vegan zucchini pancakes are hearty and will keep you full for hours!

If you give these pancakes a try please let me know how they turned out for you! I hope you enjoy them as much as we do.

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Print Recipe
5 from 4 votes

Blueberry Zucchini Oatmeal Pancakes

Made with whole grain flour and rolled oats, these vegan zucchini pancakes are hearty and will keep you full for hours!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 5 (5-inch) pancakes

Ingredients

  • 1 cup spelt flour, or gluten-free all-purpose
  • 1/2 cup rolled oats, certified GF, if necessary
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup oat milk
  • 1 tablespoon apple cide vinegar
  • 1 tablespoon pure maple syrup, plus more for serving
  • 2 teaspoons vanilla extract
  • 3 tablespoons melted vegan butter, or coconut oil
  • 1/2 cup shredded zucchini, squeezed dry
  • 1 cup blueberries

Instructions

  • In a large bowl, whisk together the spelt flour, rolled oats, baking powder, cinnamon and salt. 
  • In a large measuring cup or small bowl, combine the milk and apple cider vinegar. Set aside to "curdle".
  • To the large bowl, add the grated zucchini. Pour the wet ingredients (milk mixture, vanilla and syrup) over top, adding the melted butter last. Using a spatula, fold everything together, just until evenly combined. *Please note that the batter will thick and not pourable like standard pancake mix.*
  • Warm a large skillet over medium heat. Lightly grease the skillet then scoop about 1/3 cup of the batter at a time. Use a spatula to spread the batter out into a pancake shape. Add blueberries and press down into the batter. Cook until small bubbles form and the edges appear firm. Flip and continue to cook on the opposite side for a few minutes. Repeat until all of the batter is cooked.
  • Serve warm with pure maple syrup and enjoy!

Nutrition

Calories: 206kcal, Carbohydrates: 28g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Sodium: 186mg, Potassium: 185mg, Fiber: 4g, Sugar: 4g, Vitamin A: 438IU, Vitamin C: 4mg, Calcium: 76mg, Iron: 2mg
Course: Breakfast
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!