Description
These Zucchini and Oatmeal Pancakes are a healthy and delicious breakfast option that’s easy to make. Packed with nutritious ingredients like zucchini, oats, and flaxseed, these pancakes are both satisfying and flavorful.
Ingredients
Scale
For the Pancakes:
- 1 cup rolled oats
- ¾ cup milk (dairy or plant-based)
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 egg
- 1 tablespoon maple syrup or honey
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon olive oil or butter (for cooking)
Optional:
- 1 tablespoon ground flaxseed or chia seeds
Instructions
- Prepare the Batter: In a mixing bowl, combine rolled oats and milk. Let sit for 5–10 minutes to soften the oats. Add grated zucchini, egg, maple syrup or honey, vanilla extract, cinnamon, salt, and baking powder. Stir until well combined. If desired, mix in flaxseed or chia seeds for extra nutrition.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with olive oil or butter. Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes on each side, or until golden brown and cooked through. Repeat with remaining batter.
- Serve: Serve warm with your favorite toppings like yogurt, fruit, or a drizzle of maple syrup.
Notes
- For a smoother texture, you can blend the batter before cooking.
- These pancakes freeze well—just reheat in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 3g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
