Fmd 1 Oat Pancakes

• 1/2 cup old fashioned oats
• 1/4 cup of grated zucchini
• 1/4 cup squash, previously baked (acorn, pumpkin, butternut. Wrap in foil and bake at 375 degrees F for 40 min)
• 1/4 cup of grated carrot
• 1 teaspoon baking powder
• 2 egg whites
• 1 teaspoon cinnamon
• 2 tablespoons stevia (to taste)
• 1 pinch baking soda
• 1/4 cup water

1. Put all the ingredients in a blender and blend it for 2 minutes. The resulting texture should be a little bit thick.
2. Let the mixture rest for two minutes while heating the pan for the next step. ALWAYS let the mixture rest, that is the secret for successful pancakes.
3. Form the mixture into small circles in a nonstick pan and cook on medium heat for 2.5 minutes, then flip. Use approximately 1 heaping tablespoon of the mixture to form each pancake.
4. Tip: You know the pancakes are ready to flip when the edges of the pancakes lift up easily with the spatula.
5. Tip: If the pancakes are raw in the center then try cooking them a little longer at low heat with the lid.

oats, zucchini, pumpkin, carrot, baking powder, egg whites, cinnamon, stevia, baking soda, water

Taken from www.food.com/recipe/fmd-1-oat-pancakes-535890 (may not work)