Fluffy Blender Quinoa & Zucchini Pancakes {Gluten + Refined Sugar Free} Easy, Vegan, & Good for You
You guys, I think I have a serious problem! I’m coming down with “So ready for fall so I’m incorporating anything that has to do with it into my daily life, including fall flavors in my food” syndrome haha. It’s still summer, but ya know, sometimes you just gotta think ahead! Ok but really, these pancakes remind me so much of fall with the delicious cinnamon and zucchini combo. Don’t be frightened by the zucchini in your breakfast pancakes, you really don’t taste it at all, it’s just a great way to sneak in some extra nutrition.
INGREDIENTS:
* 1 cup quinoa flakes or oatmeal, blended until powdery
* 1/3 cup dairy free milk
* 1 overripe banana or 1/2 cup cooked & mashed sweet potato
* 1 teaspoon vanilla extract
* 2 teaspoons baking powder
* 2 teaspoons apple cider vinegar
* 1/2 heaping heaping finely grated zucchini
Optional:
* 1 teaspoon cinnamon
* 1 Tablespoon sweetener or 1 date
* toppongs such as nuts, blueberries, or chocolate chips
INSTRUCTIONS:
1. Begin by adding all the ingredients to a high-speed blender and pulse until a smooth consistency is formed.
2. Preheat a nonstick pan to medium heat.
3. pour the batter onto the pan using a 1/4 measuring cup. You can add toppings, such as blueberries or chocolate chips at this time. I just left mine plain.
4. Let the batter cook for about two minutes on each side. Don’t touch the pancakes until you are ready to flip them so they will rise more.
5. When the pancakes are cooked completely, you can eat as is, or add toppings. I topped my pancakes with blueberries, sunflower seed butter, maple syrup, and hemp seeds.