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In recent years, the trend of prioritizing healthy breakfast options has gained immense popularity among health-conscious individuals and families alike. With the increasing awareness of nutrition and the benefits of wholesome ingredients, more people are seeking alternatives to traditional breakfast staples. Enter zucchini and oatmeal pancakes—a delightful and nutritious choice that promises to satisfy your cravings while keeping your health in check.

Zucchini and Oatmeal Pancakes

Start your morning with these delicious Zucchini and Oatmeal Pancakes! Packed with grated zucchini, wholesome rolled oats, and a touch of cinnamon, these pancakes are both nutritious and satisfying. Easy to whip up in just 20 minutes, they’re perfect for a quick breakfast or brunch. Serve them warm with Greek yogurt, maple syrup, fresh berries, or nuts for a delightful twist. Enjoy a healthy start to your day!
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Ingredients
  

1 medium zucchini, grated and excess moisture squeezed out

1 cup rolled oats

1/2 cup all-purpose flour (or whole wheat flour for a healthier option)

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon sugar or honey

1 teaspoon ground cinnamon (optional)

1 cup milk (dairy or non-dairy)

1 large egg

2 tablespoons melted coconut oil (or vegetable oil)

1/2 teaspoon vanilla extract

Optional toppings: Greek yogurt, maple syrup, fresh berries, or nuts

Instructions
 

In a mixing bowl, combine the rolled oats, flour, baking powder, salt, sugar, and cinnamon. Stir until well mixed.

    In a separate bowl, whisk together the milk, egg, melted coconut oil, and vanilla extract until smooth.

      Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing to keep pancakes light and fluffy.

        Fold the grated zucchini into the pancake batter until evenly distributed.

          Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of oil. Pour 1/4 cup of batter onto the skillet for each pancake.

            Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2-3 minutes on the other side until golden brown.

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

                Serve warm topped with Greek yogurt, maple syrup, fresh berries, or nuts for added flavor and nutrition.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 (about 8 pancakes)