Description
Delicious and nutritious zucchini and oatmeal pancakes that are perfect for a wholesome breakfast. These pancakes are fluffy, flavorful, and a great way to sneak in some veggies for a nutritious start to your day.
Ingredients
Scale
Dry Ingredients:
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1 medium zucchini (grated and squeezed dry)
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup plain Greek yogurt (or substitute with applesauce or mashed banana)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
For Cooking:
- butter or oil for cooking
Instructions
- Prepare the Batter: Blend the rolled oats in a blender until they form a coarse flour. Add eggs, milk, yogurt, maple syrup, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth.
- Combine Zucchini: Stir in the grated zucchini by hand into the batter.
- Cook Pancakes: Heat a non-stick skillet or griddle, grease with butter or oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden.
- Serve: Serve warm with your favorite toppings.
Notes
- Make sure to squeeze out excess moisture from the zucchini to avoid soggy pancakes.
- You can substitute applesauce or mashed banana for the yogurt if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 2g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
