Prep time: 10 minutes
Cook time: 15 minutes
-1/4 cup heat-stable oil (we used Avocado oil)
-1.5 cups zucchini, grated
-1/2 cup "mylk" (almond, coconut, cashew, hemp...whatever your preference)
-1 cup (8 ounces) applesauce, unsweetened
-2 tsp vanilla extract
-3 cups pancake mix (we used Pamela's Gluten-Free Baking & Pancake Mix)
-1 tsp cinnamon
-1/2 tsp salt
Toppings as you please!
We used 1/2 banana, sliced and a handful of blackberries for our first batch. For our second batch, we used 1/2 banana with chopped walnuts and a sprinkling of cinnamon...YUM!
Preheat oven to 425 degrees Fahrenheit and prepare sheet pans. If using silicone baking mats, there is no need to grease. If not, lightly grease your pans with any heat stable oil of your choice.
Combine all wet ingredients-- oil, grated zucchini, mylk, applesauce, eggs, and vanilla extract in a mixing bowl. Next, combine all dry ingredients -- pancake mix, cinnamon, and salt in a separate bowl. Slowly stir dry ingredients into wet and mix until well incorporated. Pour your pancake batter into your sheet pans. Do not overfill the pans! Leave about 1/4 inch of space to allow the pancakes to rise.
Top your pancakes however you see fit. Then pop them into the oven for 13-14 minutes. Set a timer and do not over-bake! The edges of the pancakes may become rubbery if you leave them in for even just a minute too long. Lay them out to cool for a few minutes, then slice them up and dig in!
If for some reason you have leftovers, why not freeze a few for the mornings to come? Learn how to wrap two pancakes with just one sheet of foil by watching this quick video. Because you know what we say? Less hassle. Less waste. And more opportunities to eat pancakes!