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5 from 2 votes

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!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 8 pancakes (approximately)
Calories: 168kcal
Author: Lorie Yarro

Ingredients

  • 1 ½ c oat flour gluten free if desired
  • ½ c shredded zucchini packed
  • 1 c whole milk
  • 1 egg
  • 2 teaspoon cinnamon
  • 1 T maple syrup
  • 1 T oil
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 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 ⅔ 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