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!
Servings: 5 (5-inch) pancakes
Calories: 206kcal
Ingredients
- 1 cup spelt flour gluten-free all-purpose or oat flour for GF option
- 1/2 cup rolled oats certified GF, if necessary
- 1 teaspoon baking powder
- ¼ baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup plus more for serving
- 1 teaspoon vanilla extract
- 2 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, baking soda, 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 milk mixture along with the remaining ingredients. Using a spatula, fold everything together, just until evenly combined. Allow to rest for 5 minutes while you heat your pan for cooking.
- Warm a large skillet over medium heat. Lightly grease the skillet then scoop about 1/3 cup of the batter at a time. 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