So most of you know how much I love our other pancake recipe (click here to see our protein pancakes), but with fall comes the onslaught of zucchini. Sick of baking chocolate zucchini muffins? Want to be a sneaky mom? (“I’m not a regular mom, I’m a cool mom”) Here’s a great recipe I’ve played with and our kids love! The second best thing about it is that by using the blender, pouring pancakes is so much easier. Also, because of the sweetness in the banana and date sugar, there is no need for syrup with these pancakes!

Ingredients:

• 2 cups instant Oats

• ½ cup almond meal/flour

• 1 ½ tsp baking powder

• ½ tsp sea salt

• 1 tsp ground cinnamon

• 2 Tbs date sugar (sugar of your choice, less if you prefer)

• 1 cup zucchini grated (don’t worry about draining the water)

• 1 cup milk (milk of your choice)

• 1 large ripe banana

• 1 tsp vanilla extract

• 1 large egg

• Optional 1/3 cup vanilla whey protein (I feel better about the carbs with a little protein added)

Directions:

1. Put oats into the container of your blender and blend.

2. Add your almond meal, baking powder, salt, cinnamon, protein powder and coconut sugar to the oat flour blend and then set aside.

3. Put your grated zucchini, milk, banana and vanilla in your blender and blend until completely smooth.

4. Add dry ingredients and blend

5. Add the egg and blend

6. When your griddle is hot and batter is ready, grease it with oil or butter

7. Pour batter onto the greased griddle. Cook pancakes for 3-5 minutes, until the batter starts to bubble and the edges get firm

8. Flip and cook on the other side for 2-3 minutes until golden brown

9. Enjoy!

Want another zucchini recipe? Check out these morning glory muffins!

Want another blender recipe? Check out these chocolate zucchini muffins!

Do you have a great zucchini recipe that you would like to share?

Send it our way! Email info@islandchiro.com