Gluten-Free Blueberry Zucchini Pancakes
Breakfast is a big event in our house with a toddler. And the fact that he’s not a huge dinner eater makes his breakfast appetite all the more voracious.
The day tends to start with me giving him something THE SECOND he wakes up. Usually it’s a banana or a pear. Next, it’s the ginormous sip of water as though he’s been denied water for his whole life followed by a super quick diaper change that he’ll only tolerate because I promise him a “proper breakfast” downstairs.
Our breakfasts usually involve eggs (in all forms… scrambled, over easy, hard boiled), overnight oats or oatmeal “cakes.” But usually once a week, I’ll whip up some blueberry pancakes because the kid lights up like a Christmas tree whenever I ask if he wants some, and it’s just so darn cute.
However, since he isn’t great about eating his veggies (yep… still), breakfast is my golden opportunity for sneaking them in. Thus, the creation of blueberry pancakes with shredded zucchini, which he gobbles down just as fast as when the blueberries roll solo.
As you can probably tell from past posts, I’m a big fan of Pamela’s gluten-free baking and pancake mix, so that’s what I use for these too. I think the result is even better than standard pancakes, and that says a lot considering I’ve always been picky about my pancakes.
Oh, and in lieu of sugary syrup, try topping your pancakes with a dollop of yogurt and extra blueberries or mixing the yogurt with just a smidge of pure maple syrup. I love Noosa’s plain unsweetened yogurt because it’s like whipped cream. 🙂
Gluten-Free Blueberry Zucchini Pancakes
Ingredients (makes about 10 silver-dollar sized pancakes or 6 ‘regular’ sized ones):
- 1 cup gluten-free pancake mix (such as Pamela’s)
- 1 large egg
- Half a cup of blueberries (either fresh or frozen… but feel free to adjust the amount depending how much you or your kids like blueberries)
- 1/4 c. of shredded zucchini (about half a zucchini)
- 2/3 c. of water, milk or nut milk (I usually use almond or coconut milk)
- 1-2 tbsp. of coconut oil
Directions:
Grease a skillet or griddle with coconut oil and then set on medium-high heat. Combine the pancake mix, egg, blueberries, zucchini and liquid and mix well.
Pour batter onto skillet or griddle and flip once bubbles start appearing and the bottom is golden. Once the second side is cooked, remove from skillet and keep warm in the oven until the remaining pancakes are complete.
Looking for more fun breakfast ideas that sneak in some veggies too? Try these crustless veggie egg muffins next!
XO,
-P
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