Zucchini Banana Pancakes
- 2 cups old fashion gluten-free oats
- 1 cup whole wheat flour
- 2 medium zucchini grated
- 2 medium banana mashed
- 2 cup non-dairy milk
- 1/2 tsp sea salt
- 2 tsp vanilla extract non-alcoholic preferred
- 2 tsp baking powder
- 2 Tbl ground flaxseeds
Place grated zucchini, banana, non-dairy milk and vanilla into a bowl and beat with a fork.
Combine the dry ingredients in a separate bowl and stir to combine.
Combine the wet and dry ingredients and stir until just moistened. Add more non-dairy milk to thin if necessary. The batter will be thick.
Heat a non-stick pan to medium-low and spray with a small amount of oil to prevent sticking.
Drop batter by large spoonfuls onto the griddle and cook until the pancakes seem dryish on top. Check the bottom that they're not getting too brown.
Flip and cook on the other side, making sure not to overcook.
Serve with heated maple syrup and berries.