Description
These Zucchini and Oatmeal Pancakes are a wholesome, delicious way to start your day. Combining the natural sweetness of grated zucchini with hearty oats and whole wheat flour, they create a fluffy and nutritious breakfast option. Perfect for a healthy morning meal, these pancakes are vegetarian-friendly and can be customized with nuts or raisins for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 tablespoon brown sugar or maple syrup
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or oil
Main Ingredient
- 1 cup finely grated zucchini (moisture squeezed out)
Optional Add-Ins
- ¼ cup chopped walnuts or raisins
Instructions
- Prepare oat flour: In a blender or food processor, pulse the rolled oats until they become a coarse flour consistency.
- Mix dry ingredients: In a large bowl, combine the oat flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon, ensuring they are well blended.
- Combine wet ingredients: In a separate bowl, whisk together the milk, egg, vanilla extract, brown sugar or maple syrup, and melted butter until smooth.
- Form batter: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep pancakes tender.
- Add zucchini and optional ingredients: Fold in the grated zucchini, along with walnuts or raisins if using. Let the batter rest for 5 minutes to thicken slightly.
- Heat skillet: Preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Cook pancakes: Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges begin to set. Flip carefully and cook another 2–3 minutes until both sides are golden brown.
- Serve: Serve the pancakes warm with your choice of yogurt, syrup, or fresh fruit for a satisfying breakfast.
Notes
- Squeeze the grated zucchini in a clean towel to remove excess water—this helps keep the pancakes fluffy and prevents sogginess.
- These pancakes freeze well; reheat leftovers in a toaster or on a skillet for best texture.
- Add a pinch of nutmeg to the batter for an extra layer of warm spice flavor.
