Step 1

In a large bowl, whisk together the spelt flour, rolled oats, baking powder, baking soda, cinnamon and salt.

Step 2

In a large measuring cup or small bowl, combine the milk and apple cider vinegar. Set aside to "curdle".

Step 3

To the large bowl, add the grated zucchini. Pour the wet ingredients (milk mixture, vanilla and syrup) over top, adding the melted butter last. Using a spatula, fold everything together, just until evenly combined. *Please note that the batter will thick and not pourable like standard pancake mix.*

Step 4

Warm a large skillet over medium heat. Lightly grease the skillet then scoop about 1/3 cup of the batter at a time. Use a spatula to spread the batter out into a pancake shape. Add blueberries and press down into the batter. Cook until small bubbles form and the edges appear firm. Flip and continue to cook on the opposite side for a few minutes. Repeat until all of the batter is cooked.

Step 5

Serve warm with pure maple syrup and enjoy!