Blueberry Zucchini Oat Pancakes

Name: Blueberry Zucchini Oat Pancakes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 16
Ingredients: 4 c. oat flour; 2 c. shredded zucchini; 4 eggs; 4 egg whites; 2/3 c. skim milk; 1/2 c. sugar; 1/2 tsp salt; 2 Tbsp cinnamon; 1/2 tsp nutmeg; 4 tsp baking powder; 1 1/2 c. fresh or frozen blueberries

Minutes to Prepare: 5
Minutes to Cook: 10

Number of Servings: 16

Ingredients

4 c. oat flour2 c. shredded zucchini4 eggs4 egg whites2/3 c. skim milk1/2 c. sugar1/2 tsp salt2 Tbsp cinnamon1/2 tsp nutmeg4 tsp baking powder1 1/2 c. fresh or frozen blueberries

Directions

Combine zucchini, eggs, egg whites, milk and sugar in blender. Blend. Combine flour, salt, cinnamon, nutmeg and baking powder. Mix. Add liquid and mix. Add more flour if too thin or less if too thick. Place 1/4 cup full on hot griddle and place blueberries on top. Flip when the top bubbles and bottom is golden.

Serving Size:�Makes 22 pancakes

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 155.9
Total Fat: 3.6 g
Cholesterol: 46.7 mg
Sodium: 233.2 mg
Total Carbs: 27.0 g
Dietary Fiber: 3.5 g
Protein: 6.2 g

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