This recipe combines the hearty goodness of zucchini bread with a fan-favorite breakfast food to create a filling fusion dish featuring gut-friendly oat flour.
Serve them with maple syrup or your favorite fresh berries.
This recipe is low FODMAP, GERD-friendly, gluten-free, and vegetarian.
Makes approximately 10 pancakes (4-inches each)
What you’ll need
- 2 bananas
- 2 cups oat flour
- 2 eggs
- 2 tsp baking powder
- 1 tbsp sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup reduced-fat milk
- 1 cup zucchini
- 1 tbsp avocado oil
Directions
1. Mash the banana until smooth and place in a medium-large mixing bowl.
2. Add the oat flour, eggs, baking powder, sugar, cinnamon, vanilla, and milk to the mixing bowl.
3. Grate the zucchini. Put the grated zucchini in a kitchen towel or cheesecloth and squeeze out the excess moisture over the sink. Add the zucchini to the mixing bowl. Stir until all the ingredients are well combined. The batter should be thick enough to drip off a spoon. If the batter is too thin, add more flour.
4. In a medium cast iron pan or ceramic frying pan, heat the avocado oil over medium heat. Add ⅓ cup of pancake batter to the pan and cook until golden brown on both sides. Repeat until the batter is used up.
Note: If the batter becomes too thick, add a few more tablespoons of milk.
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