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Zucchini, commonly known as courgette, is a versatile vegetable that boasts an impressive array of health benefits. One of the most appealing aspects of zucchini is its low-calorie count—it's a great option for anyone looking to maintain or lose weight. This vegetable is composed of about 95% water, which contributes to its hydrating properties and makes it an excellent addition to meals. Packed with vitamins A and C, zucchini supports immune function and skin health while also providing essential minerals like potassium and manganese.

Zucchini and Oatmeal Pancakes

Try these delicious Zucchini and Oatmeal Pancakes for a nutritious breakfast twist! Packed with grated zucchini and wholesome oats, they are a perfect blend of flavor and texture. With a hint of cinnamon and a touch of sweetness, these pancakes are easy to make and can be served with maple syrup and fresh fruit. Whether you're looking for a healthy start to your day or a fun brunch option, these pancakes will delight everyone at the table! Enjoy a burst of goodness in every bite!
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

1 cup rolled oats

1/2 cup all-purpose flour (or whole wheat flour)

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 tablespoon sugar (optional)

1 cup milk (dairy or non-dairy)

2 large eggs

1 teaspoon vanilla extract

2 tablespoons melted coconut oil or unsalted butter

Additional coconut oil or butter for cooking

Maple syrup and fresh fruit for serving

Instructions
 

Prepare Zucchini: Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out excess moisture to prevent watery pancakes.

    Combine Dry Ingredients: In a large bowl, mix together rolled oats, flour, baking powder, salt, cinnamon, and sugar (if using). Stir until well combined.

      Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted coconut oil or butter until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the grated zucchini, ensuring it's evenly distributed throughout the batter.

          Heat the Pan: Preheat a non-stick skillet or griddle over medium heat, adding a little coconut oil or butter to coat the surface.

            Cook Pancakes: Pour 1/4 cup of batter for each pancake onto the hot skillet. Cook for 3-4 minutes on one side until bubbles start to form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until golden brown.

              Serve: Remove the pancakes and keep warm while cooking the remaining batter. Serve the zucchini and oatmeal pancakes warm, topped with maple syrup and fresh fruit.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4-6 pancakes