Description
These Zucchini and Oatmeal Pancakes are a nutritious and delicious breakfast option combining grated zucchini with wholesome rolled oats. Lightly sweetened with maple syrup and infused with cinnamon and vanilla, these pancakes are fluffy and hearty, perfect for a healthy start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk of choice
- 1 cup grated zucchini, lightly squeezed of excess moisture
- 2 large eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil, plus more for cooking
Instructions
- Prepare oat flour batter: Add the rolled oats and milk to a blender and blend until mostly smooth, forming an oat flour batter.
- Add remaining ingredients: To the oat flour batter, add the grated zucchini, eggs, maple syrup, vanilla extract, baking powder, cinnamon, salt, and melted butter. Blend again until fully combined.
- Rest the batter: Let the batter rest for 5 minutes to thicken, allowing the oats and zucchini to absorb moisture.
- Heat skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden and cooked through.
- Serve: Serve the pancakes warm with your choice of yogurt, fresh fruit, or additional maple syrup.
Notes
- Be sure to squeeze excess moisture from the zucchini to prevent soggy pancakes.
- If the batter is too thin, you can thicken it by adding an extra tablespoon of rolled oats.
- Use a nonstick skillet or griddle for best results and to prevent sticking.
- Adjust sweetness by varying the amount of maple syrup or honey.
