Zucchini Banana Oatmeal Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, large ripe
  • 1 cup Zucchini

• Refrigerated

  • 1 cup Almond milk
  • 1 Egg, large

• Pasta & Grains

  • 2 cups Oats, gluten-free old fashioned

• Baking & Spices

  • 1/4 cup Almond meal/flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 2 tbsp Coconut sugar
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract

Found on joyfoodsunshine.com

Ingredients

• 2 cups gluten-free old-fashioned oats
• ¼ cup almond meal/flour
• 1 ½ tsp baking powder
• ½ tsp sea salt
• 1 tsp ground cinnamon
• 2 TBS coconut sugar*
• 1 cup zucchini, grated
• 1 cup almond milk (regular milk works as well)
• 1 large ripe, banana
• 1 tsp vanilla extract
• 1 large egg**
• Optional mix-ins: chocolate chips, blueberries, cinnamon chips, sprinkles, etc.

Directions

• Heat a large griddle to 350 degrees F.
• Put oats into your blender (Vitamix preferred) and blend on high until they are the consistency of flour (20-30 seconds). Pour into a small bowl.
• Add your almond meal, baking powder, salt, cinnamon and coconut sugar to the oat flour and set aside.
• Put your grated zucchini, almond milk, banana and vanilla in your blender and blend until completely smooth.
• Add dry ingredients to your Vitamix and blend on medium speed until combined.
• Add the egg and blend until just combined.
• When your griddle is hot and batter is ready, grease it with oil or non-stick spray.
• Scoop ¼ cup portions of batter onto the greased griddle. Cook pancakes for 3-5 minutes, until the batter starts to bubble and the edges get firm.
• Flip and cook on the other side for 2-3 minutes until golden brown. Enjoy!