Zucchini Oatmeal Pancakes
Sneak some extra veggies into these Zucchini Pancakes and enjoy your favorite sweet bread for breakfast. Made with hearty oats, crunchy pecans, a hint of cinnamon and all the flavor! No one will guess there are veggies in these!
Servings: 8 pancakes (approximately)
Ingredients
- 1 ½ c oat flour gluten free if desired
- ½ c shredded zucchini packed
- 1 c whole milk
- 1 egg
- 2 tsp cinnamon
- 1 T maple syrup
- 1 T oil
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ⅓ c chopped pecans or walnuts optional
Instructions
- In a mixing bowl, whisk egg well.
- Add in other liquid ingredients and whisk to combine.
- Add in dry ingredients and stir to combine.
- Finally stir in zucchini and pecans.
- Allow to sit for about 5-10 minutes for best results.
- If the mixture seems thick, add in an extra one or two tablespoons of milk
- Over medium heat, pour batter to preferred size pancakes and heat until bubbles form around the edges. Flip and heat until cooked through.
- Enjoy immediately with some more maple and pecans to garnish!
Notes
- You can use oats as well to make the flour so that is always nice to have the option. You will need to use about 1 2/3 cups rolled oats or so to get the right amount.
- You can make these oat flour pancakes dairy free. I have used almond milk many times when making these as well and they still turned out nice and fluffy.
- For a basic oatmeal pancake, just skip the zucchini and make them as is without it. Still great!
Nutrition
Calories: 168kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 100mg | Potassium: 226mg | Fiber: 2g | Sugar: 4g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg