Name: Blueberry Zucchini Oatmeal Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 cup rolled oats; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 1 cup blueberries; 1 tablespoon pure maple syrup; 1 cup spelt flour; 1/2 cup non-dairy milk; 1 teaspoon vanilla extract; ¼ baking soda; 3 tablespoons melted vegan butter; 1/2 cup shredded zucchini; 1 tablespoon apple cider vinegar; 1/2 teaspoon ground cinnamon

Oatmeal Pancakes

What ingredients do I need to make Oatmeal Pancakes?

Can I use steel-cut oats instead of rolled oats?

How do I cook the oatmeal for the pancakes?

How do I prevent my oatmeal pancakes from being too dense?

How should I store leftover oatmeal pancakes?

Can I freeze oatmeal pancakes for meal prep?

Made with whole grain flour and rolled oats, these vegan zucchini pancakes are hearty and will keep you full for hours!

Tree Nuts

Wheat

Vegetarian

Mediterranean

Vegan

Cereals

gram

rolled oats

Rising Agents

baking powder

Seasonings

sea salt

Fresh Fruit

blueberry

Syrup

milliliter

maple syrup

Flour & Meal

spelt flour

Non Dairy Milk

almond milk

Extracts

vanilla extract

baking soda

Butter & Margarine

vegan butter

Fresh Vegetables

zucchini

Vinegar

apple cider vinegar

ground cinnamon

Beta-cryptoxanthin

Vitamins

Vitamin E

Zinc

Minerals

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Choline

Dietary Folate Equivalents

Vitamin C

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Protein

Calories

Water

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Dietary Fiber

Lutein+zeaxanthin

Lycopene

Vitamin A

Beta-carotene

Selenium

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Blueberry Zucchini Oatmeal Pancakes

Meal

Baking Goods

Produce

Condiment & Toppings

Dairy

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Blueberry Zucchini Oatmeal Pancakes

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