Making Thyme for Health · by Sarah Rotavera★ 5.0 (4)
Blueberry Zucchini Oatmeal Pancakes
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 12%
CARBS 33G64% OF CAL
5G FIBER7G SUGAR21G OTHER
FAT 6G27% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty whole grain pancakes studded with blueberries and zucchini, made with oats for extra staying power. A satisfying vegan breakfast.
mainamericanbaked good🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup spelt flour (gluten-free all-purpose or oat flour for GF option)
- 1/2 cup rolled oats (certified GF, if necessary)
- 1 teaspoon baking powder
- ¼ baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
- 2 tablespoons melted vegan butter (or coconut oil)
- 1/2 cup shredded zucchini (squeezed dry )
- 1 cup blueberries
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 12%
CARBS 33G64% OF CAL
5G FIBER7G SUGAR21G OTHER
FAT 6G27% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 233mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 100mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 233MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.