Description
These Zucchini and Oatmeal Pancakes are a delightful twist on traditional pancakes, combining the goodness of oats and the freshness of zucchini for a healthy and satisfying breakfast treat.
Ingredients
Scale
Oatmeal Pancakes:
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Pinch of salt
Zucchini Mixture:
- 1 cup grated zucchini (squeezed to remove excess moisture)
Wet Ingredients:
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup plain Greek yogurt
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
For Cooking:
- Butter or oil
Instructions
- Oat Flour: Blend rolled oats into a fine flour.
- Dry Ingredients: Mix oat flour, baking powder, cinnamon, and salt in a bowl.
- Wet Ingredients: Whisk eggs, milk, yogurt, honey, and vanilla in another bowl.
- Combine: Stir wet ingredients into dry, then add zucchini. Let batter rest.
- Cook: Heat skillet, pour batter, cook until golden. Serve warm.
Notes
- Enhance flavor with nutmeg or chocolate chips.
- Use mashed banana instead of Greek yogurt for a dairy-free option.
Nutrition
- Serving Size: 1 pancake
- Calories: 105
- Sugar: 2g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
