Oat Zucchini Blueberry Pancakes Recipes

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OAT ZUCCHINI BLUEBERRY PANCAKES



Oat Zucchini Blueberry Pancakes image

Provided by Barbara Lamperti

Number Of Ingredients 11

1.5 cup rolled oats (150gr.)
1/2 cup applesauce (150gr.)
1/2 zucchini (finely grated)
1/2 cup fresh blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 cup plain kefir (or yogurt)
2 tsp vanilla extract
2 Tbsp maple syrup
1 egg
2 Tbsp coconut oil

Steps:

  • Finely grate half zucchini. Squeeze the extra water with your hands.
  • In a food processor add all the ingredients: oats, grated zucchini, applesauce, blueberries, baking powder, baking soda, vanilla, kefir, maple syrup, egg, coconut oil. Blend up until smooth.
  • Heat a pan and add 1 Tablespoon of mix. Shake the pan to give a nice round shape to the pancake. Cook 2 minutes
  • When you will see that the bottom part is cooked + bubbles will start forming on the surface, flip the pancake on the other side and keep cooking for another minute.
  • Stack the pancakes one on top of the other to keep them warm. Enjoy!!

BLUEBERRY OATMEAL PANCAKES



Blueberry Oatmeal Pancakes image

I'm trying to eat less flour, but I also insist that my meals be tasty. After trying dozens of other people's recipes, I took ideas from all of them to create this. It's probably the most delicious thing I've ever had! By substituting out the eggs, it's easy to turn this into a vegan meal as well. Try a bite before topping with syrup, it's decadently yummy as-is! I make 'silver dollar' pancakes to take as snacks to potlucks.

Provided by TheLadyBrianna

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 11

2 cups rolled oats
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
2 eggs
⅓ cup honey
¼ cup almond milk
1 tablespoon coconut oil, or as desired
1 teaspoon vanilla extract
1 cup blueberries
1 teaspoon coconut oil, or as needed

Steps:

  • Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
  • Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
  • Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 57.4 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 5.4 g, Protein 8.9 g, SaturatedFat 5.4 g, Sodium 400.7 mg, Sugar 28 g

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