Imagine transforming your boring breakfast routine into a nutritious, mouthwatering adventure with these incredible Zucchini Bread Oatmeal Pancakes! Packed with wholesome ingredients and bursting with flavor, these pancakes are not just a meal – they're a game-changing breakfast experience that will make you forget all about traditional pancake recipes. Whether you're a health-conscious foodie or just someone looking to sneak some extra vegetables into your morning, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 8 pancakes
Ingredients
- 1 cup rolled oats
- 1 cup grated zucchini
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Begin by preparing your ingredients. Grate 1 cup of fresh zucchini using a box grater or a food processor. Set it aside in a bowl to allow excess moisture to drain.
- In a separate mixing bowl, combine 1 cup of rolled oats, 1 tsp of baking powder, 1/2 tsp of cinnamon, and 1/4 tsp of salt. Stir these dry ingredients together until well mixed.
- In another bowl, whisk together 1 cup of milk, 2 large eggs, and 1 tsp of vanilla extract until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl containing the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix.
- Next, add the grated zucchini to the batter. Fold it in gently until evenly distributed throughout the pancake mixture.
- Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of butter or cooking spray.
- Once the skillet is hot, use a ladle or measuring cup to pour about 1/4 cup of batter onto the skillet for each pancake. Make sure to leave enough space between pancakes to allow for spreading.
- Cook the pancakes for about 3-4 minutes on the first side, or until you see bubbles forming on the surface and the edges appear set. Carefully flip each pancake using a spatula.
- Cook the pancakes on the second side for an additional 2-3 minutes, or until they are golden brown and cooked through. Remove them from the skillet and keep warm while you repeat with the remaining batter.
- Serve the zucchini bread oatmeal pancakes warm, topped with your favorite toppings such as maple syrup, fresh fruit, or a sprinkle of powdered sugar.
Tips
- Moisture Management: After grating the zucchini, let it sit for a few minutes and gently press out excess water with a paper towel. This prevents your pancakes from becoming too soggy.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense pancakes.
- Temperature Matters: Use medium heat to ensure even cooking and a golden-brown exterior without burning.
- Customize Your Toppings: Get creative with toppings like chopped nuts, a drizzle of honey, or a dollop of Greek yogurt to elevate your pancakes.
- Make-Ahead Friendly: You can prepare the batter the night before and store it in the refrigerator for a quick morning breakfast.
- Freezer Hack: These pancakes freeze beautifully! Stack them with parchment paper between layers and reheat in a toaster for a quick breakfast later.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 9g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 70mg
