Description
Delicious and wholesome zucchini and oatmeal pancakes that combine the goodness of whole grains and veggies, perfect for a healthy and kid-friendly breakfast.
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
- 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 oats until they become a coarse flour.
- Mix dry ingredients: In a large bowl, combine the oat flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a separate bowl, whisk together the milk, egg, vanilla extract, brown sugar or maple syrup, and melted butter.
- Combine batter: Add the wet ingredients to the dry ingredients and stir until just combined.
- Add zucchini and extras: Fold in the grated zucchini and optional walnuts or raisins. Let the batter rest for 5 minutes to thicken slightly.
- Cook pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour ¼ cup of batter per pancake onto the skillet and cook for 2 to 3 minutes per side, or until bubbles form on top and edges are set. Flip and cook until golden brown.
- Serve: Serve the pancakes warm with yogurt, syrup, or fresh fruit.
Notes
- Squeeze the grated zucchini in a clean towel to remove excess water—this helps keep the pancakes fluffy.
- These pancakes freeze well; reheat in a toaster or skillet for convenience.
- Add a pinch of nutmeg to the batter for extra warmth and flavor.
