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In recent years, there has been a growing trend in the culinary world to incorporate vegetables into breakfast dishes. From savory omelets to sweet smoothies, vegetables are making their mark on the morning meal. One delightful addition to this movement is the innovative Zucchini Oatmeal Pancakes. These pancakes are not only nutritious but also incredibly delicious, making them a perfect choice for breakfast lovers of all ages.

Zucchini Oatmeal Pancakes

Discover the delightful taste of Zucchini Oatmeal Pancakes, a healthy breakfast option that combines nutritious ingredients like rolled oats and grated zucchini. These fluffy pancakes are packed with fiber and vitamins, making them a perfect way to energize your morning. They're easy to whip up and customizable for various dietary preferences. Top them with fresh fruit or nut butter for an extra tasty twist. Enjoy a wholesome breakfast that everyone will love!
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Ingredients
  

1 cup rolled oats

1 cup grated zucchini (about 1 medium zucchini)

1/2 cup whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs

1/4 cup milk (dairy or non-dairy)

1 tablespoon honey or maple syrup (optional for sweetness)

1 teaspoon pure vanilla extract

2 tablespoons olive oil (plus more for cooking)

Optional toppings: fresh fruit, yogurt, or nut butter

Instructions
 

Prepare the Zucchini: Start by grating the zucchini using the coarse side of a box grater. If the zucchini is particularly watery, place the grated zucchini in a clean kitchen towel and squeeze out some excess moisture. Set it aside.

    Mix Dry Ingredients: In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together until evenly mixed.

      Mix Wet Ingredients: In another bowl, whisk the eggs, milk, honey or maple syrup (if using), vanilla extract, and olive oil together until well combined.

        Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients, adding the grated zucchini at this stage. Stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.

          Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with olive oil.

            Cook the Pancakes: Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for about 3-4 minutes, or until small bubbles appear on the surface and the edges look set. Carefully flip each pancake and cook for an additional 2-3 minutes, or until golden brown.

              Repeat Cooking: Continue this process with the remaining batter, adding more oil to the skillet as needed.

                Serve: Stack the pancakes on a plate, top with fresh fruit, a dollop of yogurt, or a drizzle of nut butter as desired. Enjoy warm!

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings