Blueberry Zucchini Pancakes

Gentle, fluffy and moist zucchini pancakes stuffed with blueberries!

Substances:

• 1 cup all reason flour (rice flour for gluten-free)
• 1 cup zucchini, grated or shredded and squeezed to get rid of excess liquid
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk (or almond milk)
• 1 egg, frivolously overwhelmed
• 2 tablespoons melted butter (or oil)
• 2 tablespoons sugar (or honey or maple syrup)
• 2 teaspoons lemon zest (no longer mandatory)
• 1 cup blueberries

Instructions:

1. Lightly mix the full lot.
2. Heat a pan over medium warmth, optionally with a bit of of oil or butter, add 1/4 to 1/3 cup batter and cook till bubbles start to put on the bottom, about 1-2 minutes, earlier than flipping and cooking till the underside is frivolously golden brown, about 1-2 minutes. Repeat till done.

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