Zucchini and Oatmeal Pancakes

Zucchini and Oatmeal Pancakes

Ingredients:

• 1 zucchini, grated
• 100g cheese, grated (choose your favorite type)
• 2 eggs
• Salt and black pepper, to taste
• Spring onion and dill, finely chopped, to taste
• 3-4 tablespoons oatmeal
• 1/2 teaspoon baking powder (replace baking soda with baking powder)

Preparation:

Prep the Zucchini:

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

Combine Ingredients:

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

Cook the Pancakes:

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

Serve:

7. 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.