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In recent years, the trend toward healthier breakfast options has gained significant momentum. More people are seeking meals that not only satisfy their taste buds but also nourish their bodies. This shift in breakfast culture has inspired culinary creativity, leading to the incorporation of vegetables into traditional breakfast dishes. One such innovative recipe that has surfaced is Zucchini Oatmeal Pancakes. These pancakes are not only delicious but also a fantastic way to sneak in some extra nutrition at the start of your day.

Zucchini Oatmeal Pancakes

Discover the joy of Zucchini Oatmeal Pancakes—an innovative and nutritious twist on a breakfast classic! These fluffy pancakes are packed with the goodness of zucchini and rolled oats, offering a delicious way to start your day right. With their high fiber content and essential vitamins, they provide sustained energy while keeping breakfast exciting. Perfect for any meal, these pancakes are easy to make and customizable with your favorite toppings. Elevate your breakfast routine and enjoy the benefits of this healthy delight!
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Ingredients
  

1 medium zucchini, grated and moisture squeezed out

1 cup rolled oats (gluten-free if needed)

1 cup milk (dairy or plant-based)

2 large eggs

1 tablespoon honey or maple syrup (optional for sweetness)

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

2 tablespoons coconut oil or butter (for cooking)

Optional toppings: Greek yogurt, fresh fruit, almonds, or syrup

Instructions
 

Prepare Zucchini: Start by grating the zucchini with a box grater. Place the grated zucchini in a clean kitchen towel and twist to squeeze out excess moisture. This step is important to prevent soggy pancakes.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir until well blended.

      Mix Wet Ingredients: In another bowl, whisk together the milk, eggs, honey (if using), and vanilla extract until the mixture is smooth and combined.

        Combine Mixtures: Pour the wet ingredients into the dry ingredient mixture. Fold gently until just combined. Do not overmix. Gently fold in the grated zucchini until evenly distributed.

          Preheat Pan: Heat a non-stick frying pan or griddle over medium heat and add 1 tablespoon of coconut oil or butter, allowing it to melt and coat the surface.

            Cook Pancakes: Using a ¼ cup measuring cup, pour the batter onto the hot pan. Cook for about 3-4 minutes on one side, or until small bubbles form on the surface and the edges look set.

              Flip: Carefully flip the pancake and cook for another 2-3 minutes on the other side until golden brown. Adjust the heat as necessary to prevent burning.

                Repeat: Continue cooking the remaining batter, using additional oil or butter for each batch as needed.

                  Serve: Stack the pancakes on a plate and serve warm with your choice of toppings such as Greek yogurt, fresh fruit, or a drizzle of syrup.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4 (Makes about 8 pancakes)