Blueberry Zucchini Oatmeal Pancakes

Print Recipe

5 from 4 votes

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

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: (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
1/2 cup non-dairy milk see notes
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup plus more for serving
1 teaspoon vanilla extract
3 tablespoons melted vegan butter or coconut oil
1/2 cup shredded zucchini squeezed dry
1 cup blueberries

US Customary - Metric

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 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!

Notes

Using a plant-based milk with a high protein content is ideal for optimum results. Cheap watered down almond milks (such as Almond Breeze) don't have enough protein to react with the vinegar. If the milk curdles once you add the vinegar that means the protein content was high enough to create lactic acid which is needed for optimal leavening and a fluffy texture.

Nutrition