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Are you tired of the same old breakfast routine? Looking for a way to add more nutrition and flavor to your morning meal? Look no further than Zucchini Oat Flour Pancakes! This unique breakfast option combines the subtle sweetness of zucchini with the hearty texture of oat flour, creating a deliciously fluffy pancake that is not only satisfying but also incredibly nutritious. Whether you're feeding a family or just treating yourself, these pancakes are an excellent way to start the day right.

Zucchini Oat Flour Pancakes

Start your day with these delicious Zucchini Oat Flour Pancakes! Made with simple ingredients like oat flour and grated zucchini, these pancakes are not only tasty but also packed with nutrients. Perfect for a quick breakfast or brunch, they take only 20 minutes to whip up. Serve them warm with your favorite toppings, like fresh fruit or maple syrup. Enjoy a guilt-free treat that’s sure to please everyone! Try this easy recipe today!
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Ingredients
  

1 cup oat flour

1 small zucchini, grated (about 1 cup)

1 large egg

1/2 cup milk (dairy or non-dairy)

1 tablespoon honey or maple syrup

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

1 tablespoon coconut oil (for cooking)

Instructions
 

Begin by grating the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture to avoid soggy pancakes. Set aside.

    In a large mixing bowl, combine the oat flour, baking powder, baking soda, salt, and cinnamon (if using). Whisk together until well combined.

      In another bowl, whisk together the egg, milk, and honey or maple syrup until smooth. Add the grated zucchini and mix until thoroughly combined.

        Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

          Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat. Once hot, ladle about 1/4 cup of batter for each pancake onto the skillet.

            Cook until bubbles form on the surface of the pancake, about 2-3 minutes. Carefully flip and cook for an additional 2 minutes or until golden brown on both sides.

              Remove from the skillet and repeat with the remaining batter, adding more coconut oil as needed.

                Serve warm with your favorite toppings such as fresh fruit, yogurt, nut butter, or a drizzle of additional honey or syrup.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 pancakes