Blueberry Zucchini Pancakes
Make your mornings special with Blueberry Zucchini Pancakes. A perfect blend of flavors. Try our recipe today!
Ingredients
- 1 cup of grated zucchini excess liquid squeezed out
- 1 cup of blueberries
- 1 cup of all-purpose flour can substitute with rice flour for gluten-free
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of milk or almond milk
- 1 egg beaten
- 2 tablespoons of melted butter or oil
- 2 tablespoons of sugar or honey or maple syrup
- 2 teaspoons of lemon zest optional
Instructions
- Combine all ingredients gently.
- Heat a pan on medium, adding a bit of oil or butter if desired. Pour 1/4 to 1/3 cup of the batter into the pan. Cook until bubbles form on the surface, around 1-2 minutes. Flip and cook until the bottom is golden brown, approximately another 1-2 minutes. Repeat with the remaining batter.