Fluffy Zucchini Pancakes
These thick and fluffy zucchini pancakes are blended in minutes for easy cleanup. They make a wholesome and healthy breakfast, tasting just like a slice of warm zucchini bread. Naturally vegan and gluten-free, these pancakes feature oats instead of traditional flour and a touch of apple cider vinegar for a perfect rise. Serve them with your favorite toppings or freeze them for convenient meal prep.
Price per Serving
Instructions
- 1
In a high-speed blender or food processor, add the rolled oats (1 cup), plant milk (0.25 cup), banana (1 medium), baking powder (1 tbsp), apple cider vinegar (1 tbsp), and maple (1 tbsp). Blend until a thick batter remains, but do not overblend. Fold through the zucchini (1 cup) and any mix-ins of choice.
- 2
Preheat a lightly greased pan on medium heat. Once hot, pour a quarter cup of the batter in the pan and cover with a lid. Cook for 1-2 minutes, or until the edges start to brown. Flip and cook for a further minute or two. Repeat until all the batter is used up.
- 3
Remove from pan and enjoy immediately.
Nutrition Facts
Per portion
Macronutrients
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