What's better to start a summer day than blueberry pancakes? We added another currently plentiful ingredient to this version -- grated zucchini! Find blueberries & zucchini around the market as well as your eggs, goat's milk & honey to top them.
Prep time: 15 minutes
Cook time: 5 minutes / batch
Yields 14 pancakes
1 ½ cups of your favorite flour
2 tablespoons sugar (or maple syrup)
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 ¼ cups of your favorite milk (we suggest goat’s milk!)
1 cup grated zucchini
1 teaspoon vanilla extract
1 ½ cups fresh blueberries
In a large bowl, combine your flour, sugar, baking powder & salt. Combine the egg, buttermilk, grated zucchini & vanilla. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto your skillet or hot griddle coated with butter or your choice of oil. Sprinkle with blueberries. When bubbles appear on top, flip your pancakes & cook until second side is golden. Serve with honey or maple syrup (& any leftover blueberries!).