These would be much fluffier had I removed the water from my zucchini and shredded it instead of mulched it to death. As it was though, they still turned out good. I based the recipe below on one I found that didn’t put an egg into it and had higher calorie content etc. I’m glad I put the egg in it. Next time I might put 2 in. Makes 8 pancakes about 4″ in diameter.
Ingredients:
-
1 c. rolled oats (I’ll try it with barley flakes another time)
-
1/4 c. milk
- 1 medium banana
- 1 large egg
- 1 tbsp. baking powder
- 1 tbsp. apple cider vinegar
- 1 tsp. brown Splenda
- 1 c. shredded zucchini (fluffier if water is removed)
- Cinnamon, raisins, apple, etc are all optional
Preparation:
-
Heat oil in a skillet
- Blend all ingredients except zucchini in a blender until thick and smooth (don’t over blend)
- Fold in zucchini
- Spoon into heated skillet (about 4″ diameter pancakes)
- When bubbles start to form in the top of the pancake and it’s firm enough, gently flip each of them over
- When the pancake bounces back when touching it in the center (not with your finger!), remove from heat and eat.
Notes:
-
These are mildly sweet. You can add maple syrup or cinnamon to them
- I ate mine with a dash of nutmeg and several dashes of cinnamon
- 3 points for the whole recipe, not including the oil in your pan or add-ins like maple syrup, raisins, etc.