Zucchini Blueberry Pancakes
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Cook time: 
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Serves: 12-18 pancakes
  • 4 medium zucchini
  • 4 small containers of blueberries
  • 4 large farm fresh eggs
  • 12-16 tbsp. of corn flour
  • Earth Balance Spread
  • Maple syrup
  1. Wash zucchini and blueberries.
  2. Grate zucchini in a large bowl.
  3. Steam blueberries until they’re slightly tender.
  4. Puree blueberries in a blender.
  5. Whisk in eggs, corn flour, and half of the blueberry puree.
  6. If the batter is too thin, add more corn flour.
  7. Heat up a large sauté pan over medium-high heat.
  8. Melt ½ a tbsp. of Earth Balance Spread on the pan.
  9. Take about a ½ cup of batter and spread evenly to create a small pancake.
  10. Flip over once several bubbles appear in the batter on top.
  11. Place finished pancake on a baking sheet and continue to make pancakes until all the batter is gone.
  12. Whip together the rest of the blueberry puree and maple syrup and add on top as desired.
Recipe by Model Behaviors at http://modelbehaviors.com/zucchini-blueberry-pancakes/