Breakfast, of course. Lunch, why not. Snack, sure. Dinner, heck yeah. It’s easy to say “Yes” to pancakes when they are full of nutrient rich ingredients like the ones in this recipe. Dust off your griddle and give these a try this weekend or ANYTIME!
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- blender or food processor
- Griddle suggested but can be made stovetop as well
- 2 & 1/2 cups Oatmeal (instant or old fashion)
- 1 & 1/2 tsp baking powder
- 1/2 tsp salt
- 1 medium sized zucchini
- 2 eggs
- 1/2 cup applesauce
- 1/4 cup pure maple syrup
- 1/2 ripe avocado (or 1 whole tiny avocado)
- 1 cup unsweetened plant milk
- 1 tbsp ground cinnamon
- 1 tbsp liquid vanilla
- oil or butter for greasing griddle/pan
- If using* heat griddle to 350 degrees
- Add 2 and half cups of oats to your food processor and blend until flour like consistency
- Add 1 1/2 tsp of baking powder and 1/2 tsp of salt and blend again
- Make sure oats are blended well and add them to a medium to large mixing bowl
- Peel zucchini so that you see mostly the white portion
- Chop zucchini into cubes, add to food processor and blend
- Add eggs, applesauce, avocado, maple syrup and blend well
- Add cup of milk (of choice) and blend until a smooth liquid is achieved
- Slowly add liquid to your bowl of oat flour
- Add 1 tbsp of cinnamon and then 1 tbsp of vanilla to batter
- Using spatula mix ingredients together
- Make sure to grease griddle (350 degrees) or pan (medium heat). I like to use a pure olive oil spray.
- Use a 1/4 measuring cup to scoop the batter and pour on the griddle. Fill up about half way for smaller pancakes. Fill it entirely for larger pancakes.
- Pour batter onto griddle leaving an inch or two between pancakes. Set timer for 5 minutes, and wait, don't skip the timer.
- Once timer goes off they should flip easily. Use spatula to flip and then flatten just slightly so the whole surface is touching the hot griddle. Set timer immediately for additional 3 minutes.
- Continue this process until pancake batter is finished, making sure to re-grease pan in between batches if not using a non-stick surface.
- Once finished move pancakes to a paper towel lined cutting board or pan to catch excess moister from heat. Or of course straight to a plate for immediate consumption.
- Store leftovers in airtight container in fridge with paper towels to catch access moister. Keeps for up to 3 days.
Tips for picky eaters:
Serve the pancakes different times of day like for a snack or in a lunch box.
Have them help you cook.
Talk about the helpful benefits of zucchini, avocado and oats with them.
Serve with toppings, like maple syrup, berries, whip cream or nut butters
Don’t force bites but encourage and celebrate them.
Live well friends,