Zucchini and Oatmeal Pancakes

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Zucchini and Oatmeal Pancakes

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Zucchini and oatmeal pancakes are a nutritious and flavorful twist on traditional pancakes. Packed with grated zucchini, cheese, and savory herbs, these pancakes are perfect for a hearty breakfast or a delicious brunch option.

Why Make Zucchini and Oatmeal Pancakes

Zucchini and oatmeal pancakes are a great way to sneak in some extra veggies and fiber into your diet. They’re also a wonderful way to use up excess zucchini from your garden or local market. Plus, they’re easy to make and can be customized with your favorite herbs and spices.

How to Make Zucchini and Oatmeal Pancakes

Prep the Zucchini

  1. Grate the zucchini into a large mixing bowl. Lightly salt the grated zucchini and let it sit for 5-10 minutes to remove excess moisture. Then, squeeze out the water either with your hands or by pressing the zucchini against a sieve.

Combine Ingredients

  1. To the grated zucchini, add the grated cheese, eggs, salt, black pepper, chopped spring onion, and dill. Mix well to combine.
  2. Sprinkle in the oatmeal and baking powder, stirring until the mixture is well combined and holds together. The oatmeal helps absorb any extra moisture and adds texture to the pancakes.

Cook the Pancakes

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Spoon the zucchini mixture onto the prepared baking sheet, forming small pancakes. Flatten them slightly with the back of the spoon.
  3. Bake in the preheated oven for 15-20 minutes or until the pancakes are set and lightly golden brown.

Serve

  1. Serve the pancakes hot, with a side of sour cream, Greek yogurt, or your favorite sauce. They’re also delicious on their own, thanks to the flavorful combination of zucchini, cheese, and herbs.

Serving Suggestions

Enjoy zucchini and oatmeal pancakes for breakfast, brunch, or even as a light lunch or dinner option. Serve them with a side salad or roasted vegetables for a complete meal.

Storage Info

Store any leftover pancakes in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the oven or toaster oven until warmed through before serving.

Some Techniques or Tips

  • Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the pancakes from becoming soggy.
  • Feel free to customize the recipe by adding your favorite herbs and spices, or by using different types of cheese.

FAQs about Zucchini and Oatmeal Pancakes

  1. Can I use gluten-free oats for this recipe? Yes, you can use gluten-free oats if you prefer. Just make sure to check the label to ensure they are certified gluten-free.
  2. Can I make the pancake batter ahead of time? Yes, you can prepare the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before spooning it onto the baking sheet.
  3. Can I freeze these pancakes? Yes, you can freeze the cooked pancakes for longer storage. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Reheat them in the oven or toaster oven until warmed through before serving.

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!

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