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Are you looking for a breakfast option that is both nutritious and delicious? Look no further than Zucchini and Oatmeal Pancakes! This innovative recipe combines the wholesome goodness of oats with the subtle sweetness and moisture of zucchini, creating a delightful way to start your day. The increasing trend of incorporating vegetables into breakfast dishes is not only a culinary innovation but also a way to boost the nutritional profile of your morning meal. Zucchini, in particular, is a fantastic choice due to its numerous health benefits, making these pancakes a great addition to your breakfast rotation.

Zucchini and Oatmeal Pancakes

Try these delicious Zucchini and Oatmeal Pancakes for a healthy breakfast twist! Packed with grated zucchini and rolled oats, they’re not just nutritious but also simple to make. Just mix the wet and dry ingredients, let the batter sit, and cook them to golden perfection. In just 25 minutes, enjoy fluffy pancakes topped with Greek yogurt, fresh fruit, or nut butter. It's a fun way to kickstart your day with veggies!
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Ingredients
  

1 cup grated zucchini (squeeze out excess moisture)

1 cup rolled oats

1 cup milk (dairy or non-dairy)

1 large egg

1 tablespoon honey or maple syrup (optional)

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 tablespoon olive oil or melted coconut oil (for cooking)

Optional toppings: Greek yogurt, fresh fruit, or nut butter

Instructions
 

In a large mixing bowl, combine the grated zucchini, rolled oats, milk, egg, honey or maple syrup (if using), and vanilla extract. Mix well until all ingredients are incorporated.

    In a separate bowl, whisk together the baking powder, ground cinnamon, and salt.

      Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Let the batter sit for about 10 minutes to thicken slightly.

        Heat a skillet or griddle over medium heat and add 1/2 tablespoon of olive oil or melted coconut oil.

          Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes or until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown.

            Repeat the process, adding more oil as needed for subsequent batches.

              Serve warm with your choice of toppings such as Greek yogurt, fresh fruits, or nut butter.

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