Clean Eating Blueberry Zucchini Pancakes

Starting your day off with a healthy breakfast is the BEST way to kick off your day. These Blueberry pancakes are clean eating, and have NO BUTTER or SUGAR! It’s like pancakes meets zucchini bread. Now THAT is my kind of recipe. These are so good your family won’t know just how healthy they really are! Now check out JUST HOW EASY it is to make these clean eating blueberry zucchini pancakes.

I am always on the lookout for something new and delicious to make. It seems like it is always easy to grab a new lunch or dinner recipe, but I am ALWAYS on the lookout for a new breakfast recipe.

Breakfast is one of the hardest meals for me because I am always running in the mornings. Whether it’s getting the kids ready, or trying to find backpacks, shoes, whatever. There is always something that comes in the way of eating breakfast.

Clean Eating Blueberry Zucchini Pancakes

With these clean eating blueberry zucchini pancakes, you can make a batch over the weekend, freeze them, and then heat them up in the mornings before heading out the door. Smother them a little maple syrup, or eat them on the go with a little almond butter. Either way, they are sure to help you start your day on a happy note.

Here is what you will need to get started:

Makes 6-8 pancakes

So good your family won’t know how healthy they are.

Ingredients:

• 1 large egg, beaten
• 1/2 cup Plain Greek Yogurt
• 2 tablespoons Honey
• 2 teaspoons Vanilla
• 1/2- 3/4 cup Almond Milk
• 1 cup Whole Wheat flour
• 1/3 cup Quick Oats
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 2 tablespoons Baking Powder
• 1/2 cup shredded zucchini
• 1/2 cup Blueberries (fresh or frozen)

In a large bowl, whip yogurt, honey, vanilla and egg together. Stir in the milk until combined.

Add flour, oats, zucchini, cinnamon, nutmeg and baking powder. Mix well. Batter should be thick, but loose. Heat a griddle pan or skillet over medium low heat. Grease with cocout or Olive oil. Place a round, even amount of batter in the middle of the griddle. Top with blueberries. Cook for about 2-3 minutes or until batter starts bubbling, flip. Cook 2-3 more minutes or until raw batter has cooked out of the middle.

Serve with real Maple Syrup!

Don’t these just look and sound super amazing?? I love how they turned out.

You might also like these:

• Blueberry Stuffed Croissant French Toast with Bacon
• Easy Weekday Breakfast Muffins
• Gluten-Free Almond Blueberry Coffee Cake