Go Back
Before diving into the recipe, let's take a closer look at the health benefits of the key ingredients: zucchini and oats.
Print

Zucchini and Oatmeal Pancakes

Start your day with a nutritious twist on a breakfast classic! These zucchini and oatmeal pancakes are not only delicious but also packed with health benefits. With a fluffy texture and a unique flavor profile, they combine the moisture of zucchini with the heartiness of oats. Perfect for breakfast, brunch, or a light dinner, these pancakes can be topped with fresh fruit, yogurt, or nut butter. Elevate your morning routine with this easy recipe! #HealthyBreakfast #PancakeRecipe #ZucchiniPancakes #Oatmeal #HealthyEating #BreakfastIdeas #HomemadePancakes

Ingredients

1 medium zucchini, grated

1 cup rolled oats

1 cup milk (any type)

1 large egg

1 tablespoon honey or maple syrup

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoons olive oil or melted coconut oil (for cooking)

Optional toppings: Greek yogurt, fresh fruit, nuts, or nut butter

Instructions

Prepare the Zucchini: Start by grating the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.

    Combine Dry Ingredients: In a mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to ensure an even distribution.

      Mix Wet Ingredients: In another bowl, whisk together the milk, egg, honey (or maple syrup), and vanilla extract until well combined.

        Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the grated zucchini.

          Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and add a little oil to coat the surface. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until golden brown.

            Serve: Remove the pancakes from the skillet and keep warm. Repeat until all batter is used. Serve warm with your choice of toppings such as Greek yogurt, fresh fruits, nuts, or nut butter.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4