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In recent years, alternative pancake recipes have taken the culinary world by storm, capturing the hearts and taste buds of health-conscious individuals and food enthusiasts alike. Gone are the days when pancakes were synonymous with heavy, sugary stacks drenched in syrup. Today, innovative recipes featuring wholesome ingredients are redefining breakfast menus, and one such delightful option is Zucchini and Oatmeal Pancakes.

Zucchini and Oatmeal Pancakes

Looking for a healthy twist on breakfast? Try these delicious Zucchini and Oatmeal Pancakes! Packed with nutrients from fresh zucchini and wholesome rolled oats, they're a great start to your day. Whip up the batter in just minutes, cook them up to a golden perfection, and serve with your favorite toppings like fresh fruit or a drizzle of maple syrup. It's a fun and tasty way to sneak in extra veggies while enjoying fluffy pancakes! Perfect for a healthy family breakfast or brunch!
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Ingredients
  

1 medium zucchini, grated

1 cup rolled oats

1 cup milk (or non-dairy alternative)

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 tablespoon maple syrup (optional, for sweetness)

Olive oil or butter for frying

Instructions
 

Start by grating the zucchini with a fine grater. After grating, place it in a clean kitchen towel and wring out excess moisture. This helps avoid soggy pancakes.

    In a large mixing bowl, combine the rolled oats and milk. Let the mixture sit for about 10 minutes to allow the oats to soften.

      Add the grated zucchini, egg, vanilla extract, maple syrup (if using), baking powder, baking soda, salt, and cinnamon to the oats. Mix until well combined. The batter should be slightly lumpy; do not over-mix.

        Heat a non-stick skillet or griddle over medium heat and add a small amount of olive oil or butter to coat the surface.

          Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for an additional 2 minutes or until golden brown.

            Repeat with the remaining batter, adjusting heat as necessary to prevent burning.

              Serve warm with your choice of toppings such as fresh fruits, yogurt, maple syrup, or a sprinkle of nuts.

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