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As the health-conscious movement continues to gain momentum, more and more people are seeking out nutritious breakfast options that not only fuel their bodies but also tantalize their taste buds. Among the myriad of choices available, zucchini and oatmeal pancakes have emerged as a standout option that combines health benefits with delightful flavor. These pancakes offer a perfect balance of nutrients and taste, making them an ideal choice for those who want to start their day on the right foot.

Zucchini and Oatmeal Pancakes

Start your day with these delicious Zucchini and Oatmeal Pancakes! Packed with wholesome ingredients like rolled oats and grated zucchini, these pancakes are both nutritious and satisfying. They are incredibly easy to make, with a blend of wet and dry ingredients coming together in just a few minutes. Perfect for a healthy breakfast or brunch, serve them warm with fresh fruit or a drizzle of maple syrup. Enjoy a tasty twist on a breakfast classic!
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Ingredients
  

1 cup rolled oats

1 medium zucchini, grated

1 cup milk (dairy or non-dairy)

1 large egg

1 tablespoon honey or maple syrup

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon olive oil (for cooking)

Instructions
 

In a blender or food processor, combine the rolled oats and blend them until they reach a fine flour consistency.

    In a large mixing bowl, combine the zucchini, milk, egg, honey (or maple syrup), and vanilla extract. Stir until well combined.

      In a separate bowl, mix the oat flour, baking powder, baking soda, cinnamon, and salt until evenly distributed.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should be slightly thick but pourable. If it seems too thick, you can add a splash more milk.

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

            Pour 1/4 cup of batter for each pancake onto the hot skillet. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set.

              Flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown.

                Repeat with the remaining batter, adding more oil to the skillet as needed.

                  Serve warm with your favorite toppings such as fresh fruit, yogurt, or a drizzle of maple syrup.

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