The combination of grated zucchini and hearty oatmeal creates a nutritious and flavorful pancake that is perfect for any meal. These pancakes are seasoned with a blend of spices that add a delightful kick to every bite.
What’s more, the optional creamy yogurt and sour cream sauce adds a refreshing and tangy complement to the savory pancakes. Whether you’re looking for a quick breakfast, a light lunch, or a simple dinner, these zucchini and oatmeal pancakes are a versatile and delicious choice.
Ingredients:
Dry Ingredients:
- 1 tsp salt
- 5-6 tablespoons oatmeal (blended or used whole)
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp dried garlic
- 1/2 tsp chili pepper
Wet Ingredients:
- 1 egg
Frying:
- Vegetable or olive oil
Sauce (optional):
- 1 cup (250 ml) yogurt
- 1 cup (250 ml) sour cream
- 1 tablespoon mayonnaise (optional)
- 1-2 cloves garlic, minced
- Cilantro or dill, chopped
Directions:
- Grate zucchini: Grate the zucchini and mix with salt. Let it sit for 10 minutes. Squeeze out the excess liquid.
- Prepare dry ingredients: In a bowl, combine the oatmeal (blended or whole), paprika, black pepper, dried garlic, and chili pepper.
- Combine wet and dry ingredients: Add the egg to the zucchini and mix well. Then, add the dry ingredients to the zucchini mixture and stir until just combined.
- Fry pancakes: Heat oil in a pan (or two pans for faster cooking) over medium heat. Scoop out the batter by spoonfuls and fry the pancakes for 3 minutes per side, or until golden brown and cooked through.
- Make sauce (optional): Combine yogurt, sour cream, mayonnaise (optional), minced garlic, and chopped cilantro or dill in a bowl. Mix well.
- Serve: Serve the zucchini and oatmeal pancakes warm with the creamy sauce on the side.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 150 kcal per serving | Servings: 4 servings
Nutritional Benefits:
This recipe is a great way to incorporate healthy ingredients into your diet. Here’s a breakdown of some key nutrients:
- Zucchini: Packed with vitamins A, C, and K, zucchini also provides a good dose of manganese and potassium. It’s a low-calorie vegetable that adds moisture and fiber to the pancakes.
- Oatmeal: A whole grain powerhouse, oatmeal offers complex carbohydrates for sustained energy. It’s a good source of fiber, helping with digestion and promoting a feeling of fullness.
- Egg: Rich in protein and healthy fats, eggs contribute to muscle building and satiety.
- Yogurt and Sour Cream (Optional Sauce): These dairy products provide calcium for strong bones and gut-friendly probiotics that aid in digestion. Choose low-fat options for a lighter calorie count.
Additional points to consider:
- You can control the fat content by using less oil for frying. Consider using a non-stick pan to further reduce the amount of oil needed.
- This recipe is naturally gluten-free as long as your chosen oatmeal is certified gluten-free.
- The optional sauce adds a creamy element but also increases the calorie count. You can adjust the amount of yogurt and sour cream used, or opt for a lighter sauce using plain Greek yogurt with chopped herbs and a squeeze of lemon.
Conclusion:
These zucchini and oatmeal pancakes offer a delicious and nutritious breakfast or snack option. They’re packed with fiber, vitamins, and minerals, keeping you feeling satisfied and energized. With a few adjustments, you can customize this recipe to fit your dietary needs and preferences. So ditch the greasy breakfast options and whip up a batch of these healthy and flavorful pancakes!