Clean Eating Blueberry Zucchini Pancakes Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Whisk Dry Ingredients

   First, grate the 1/2 cup zucchini and set it aside.

   In a large bowl, whisk together the 1 cup flour, 1/3 cup oats, 2 tablespoons baking powder, 1 teaspoon cinnamon, and 1 teaspoon nutmeg until well combined.

   5 min
2. 02

   Mix Wet Ingredients

   In a separate medium bowl, whisk the 1 large egg. Add the 1/2 cup almond milk, 1/2 cup Greek yogurt, 2 tablespoons honey, and 2 teaspoons vanilla, whisking until the mixture is smooth and fully incorporated.

   3 min
3. 03

   Combine Batter

   Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined; a few lumps are acceptable, but avoid overmixing.

   Then, fold in the grated zucchini.

   2 min
4. 04

   Fold in Blueberries

   Gently fold the 1/2 cup blueberries into the pancake batter, ensuring they are evenly distributed without crushing them.

   1 min
5. 05

   Cook Pancakes

   Heat a lightly oiled griddle or large non-stick pan over medium heat.

   Pour approximately 1/4 cup of batter per pancake onto the hot surface. Cook for 3-4 minutes per side, until bubbles form on the surface, the edges are set, and the pancakes are golden brown and cooked through.

   30 min