Banana Zucchini Smoothie Pancakes
Becca Harris, BA, BASc, MHSc(c)
Naturally gluten-free, dairy-free and vegan.
These flavourful pancakes make for a delicious Sunday brunch option or a quick mid-week breakfast. Just mix all of the ingredients in a blender, stir in zucchini, pan fry and serve.
gluten-free rolled oats
other nut or oat beverages can also be used
defrosted if frozen
apple cider vinegar
equivalent to about 1 medium zucchini
Add all ingredients, except zucchini, into a blender. Blend until smooth.
Let stand for 10 minutes so that the oats can absorb the moisture and fluff up.
While the batter is standing, use a paper towel to absorb any excess moisture in the shredded zucchini.
Stir zucchini into the pancake mixture (don't blend).
Add a tbsp of oil to a large frying pan and set to low/medium heat. Use about 1/4 cup of batter for each pancake and smooth batter in the pan.
Cook for 7 minutes per side, or until golden brown.
Top with favourite fruit, nuts, syrup.
These pancakes are great fresh but can also be frozen and reheated in a toaster for a quick mid-week breakfast. They freeze well for up to 2 months.
breakfast, dairy-free, easy recipe, gluten-free, pancakes, quick, vegan, zucchini