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Zucchini and Oatmeal Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 75 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These Zucchini and Oatmeal Pancakes are a wholesome and delicious breakfast option, combining the goodness of grated zucchini and rolled oats into fluffy, nutritious pancakes. Perfect for a healthy start to your day, they are easy to prepare and customizable with optional add-ins like chocolate chips or nuts.

Ingredients

Dry Ingredients

  • 1 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 medium zucchini (grated and excess moisture squeezed out)
  • 2 large eggs
  • 1/3 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon coconut oil or butter (plus more for cooking)

Instructions

  1. Prepare oat flour: In a blender or food processor, pulse the rolled oats until they form a coarse flour consistency.
  2. Mix wet ingredients: In a large bowl, whisk together eggs, milk, vanilla extract, and maple syrup or honey until combined.
  3. Add zucchini: Stir the grated zucchini into the wet mixture, ensuring it is well incorporated.
  4. Combine dry ingredients: Add the oat flour, baking powder, baking soda, cinnamon, and salt to the wet ingredients. Mix gently until just combined to avoid overmixing.
  5. Rest the batter: Let the batter rest for 5 minutes to thicken slightly, which helps improve texture.
  6. Heat the skillet: Warm a nonstick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
  7. Cook pancakes: Pour approximately 1/4 cup batter per pancake onto the skillet, spreading slightly. Cook for 2–3 minutes until bubbles form on the surface and edges set.
  8. Flip and finish: Flip the pancakes and cook for another 2–3 minutes until golden brown and cooked through.
  9. Repeat and serve: Continue cooking remaining batter. Serve the pancakes warm with your favorite toppings such as fresh fruit, syrup, or yogurt.

Notes

  • You can substitute the zucchini with grated carrot or apple for a different flavor.
  • Add a handful of mini chocolate chips or chopped nuts to the batter for extra texture and taste.
  • For a gluten-free version, ensure you use certified gluten-free rolled oats.

Find it online: https://slsrecipes.com/zucchini-and-oatmeal-pancakes-recipe/