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Gluten Free Blueberry Zucchini Pancakes

blueberries and fresh grated zucchini are folded into gluten free pancake mix for an easy, healthy breakfast treat

Course Breakfast
Cuisine American
Keyword breakfast, gluten free, Plant-Based
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 300 kcal
Author melanie

Ingredients

  • 1 1/3 cups King Arthur Gluten-Free Pancake Mix or 1 1/3 cups of pancake mix of choice
  • 1 large egg sub: 1 tbsp ground flaxseed + 1 tbsp war, water to make vegan
  • 1 cup unsweetened almond milk or milk of choice
  • 3 tbsp olive oil extra virgin
  • 1 medium zucchini
  • 1/2 cup blueberries fresh or frozen

Instructions

  1. Whisk together eggs, milk, and olive oil. Whisk in pancake mix. Allow batter to sit for 10 minutes to thicken.

  2. Place a cheese cloth or paper towels into a medium bowl. Grate zucchini into the bowl using a cheese grater. Use the paper towels or cheese cloth to squeeze out excess liquid.

  3. Add zucchini and blueberries to pancake batter. Use a spatula or spoon to gently fold the zucchini and blueberries in.

  4. Scoop 1/4 cup of batter onto lightly oiled griddle.

  5. Cook for 3-4 minutes, until bubbles form on top and bottom is golden brown.

  6. Flip and cook for 1-2 minutes more. Serve hot.