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Pancakes are a beloved breakfast staple enjoyed by many across the globe. Whether it's a lazy Sunday morning or a busy weekday, these fluffy delights never fail to bring comfort and joy to the table. Traditionally made with flour, eggs, and milk, pancakes are versatile and can be customized to suit various tastes and dietary requirements. Enter the Zucchini and Oatmeal Pancakes—a delightful twist on this classic dish that brings together the wholesome goodness of vegetables and whole grains.

Zucchini and Oatmeal Pancakes

Start your day deliciously with these easy Zucchini and Oatmeal Pancakes! Packed with wholesome ingredients, they're perfect for breakfast or a healthy snack. Grated zucchini adds moisture and nutrients, while oats provide a hearty texture. Simply soak the oats, mix with eggs and zucchini, and cook to golden perfection. Drizzle with maple syrup or top with yogurt and fruits for a delightful treat. Enjoy a guilt-free indulgence that's both satisfying and nutritious!
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Ingredients
  

1 medium zucchini, grated and excess moisture squeezed out

1 cup rolled oats

1 cup milk (or plant-based milk)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

1 tablespoon honey or maple syrup (optional)

Cooking oil or spray for frying

Instructions
 

In a large mixing bowl, combine the rolled oats with the milk and let them soak for about 10 minutes. This will soften the oats.

    After soaking, add the grated zucchini, eggs, and vanilla extract to the oat mixture. Mix well until combined.

      In a separate bowl, whisk together the baking powder, baking soda, cinnamon, and salt.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you prefer a sweeter pancake, add honey or maple syrup at this stage.

          Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or spray.

            Pour about ¼ cup of batter onto the hot skillet for each pancake, spreading it slightly with the back of a spoon.

              Cook for about 3-4 minutes or until you start to see bubbles on the surface, then flip and cook for an additional 2-3 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 yogurt, fresh fruits, or a drizzle of maple syrup.

                    Prep Time: 10 mins | Total Time: 25 mins | Servings: 4-6 pancakes