These zucchini and oatmeal pancakes are a delicious and nutritious twist on traditional pancakes. Combining the wholesome goodness of oatmeal with the fresh taste of zucchini and a hint of cheese, these pancakes are perfect for any meal of the day. Serve them with a tangy, creamy sauce for an extra burst of flavor.
Preparation Time
- Preparation: 20 minutes
- Cooking: 20 minutes
- Total: 40 minutes
Ingredients
Oatmeal Base:
- 1 cup (130 g) oatmeal
- 1 cup (200 ml) hot water
Vegetables:
- 400-500 g (about 1 lb) zucchini, grated (excess liquid squeezed out)
- Salt, to taste
Cheese:
- 1 cup (150-200 g) mozzarella or gouda cheese, shredded (or 10 tablespoons grated cheese)
Pancake Batter:
- 2 eggs
- 1/2 tsp oregano
- 1/2 tsp dry garlic
- 1/2 tsp black pepper
- 1/2 tsp paprika
Frying:
- Vegetable oil, for frying
Sauce (Optional):
- 2 tablespoons mayonnaise
- 3 tablespoons yogurt
- 3 tablespoons sour cream
- Pickled cucumber, chopped (amount to taste)
- Fresh cucumber, chopped (amount to taste)
- Dill and coriander, chopped (amount to taste)
Directions
- Prepare the Oatmeal Base:
- In a bowl, combine the oatmeal and hot water. Let it sit for 10 minutes to soften and absorb the water.
- Grate the Zucchini:
- Grate the zucchini and squeeze out the excess moisture using a clean kitchen towel or paper towels.
- Combine Ingredients:
- In a large bowl, combine the soaked oatmeal, grated zucchini, shredded cheese, eggs, oregano, dry garlic, black pepper, and paprika. Mix well to form a thick batter. Add salt to taste.
- Fry the Pancakes:
- Heat vegetable oil in a pan over medium heat.
- Scoop out the batter by spoonfuls and place them in the pan. Flatten each scoop slightly with the back of the spoon.
- Fry the pancakes for 1-2 minutes per side, or until golden brown and cooked through. Drain excess oil on paper towels.
- Make the Sauce (Optional):
- In a bowl, combine the mayonnaise, yogurt, sour cream, chopped pickled cucumber, chopped fresh cucumber, dill, and coriander. Mix well.
- Serve:
- Serve the zucchini and oatmeal pancakes warm with the creamy sauce on the side.
Serving Suggestions
These pancakes are perfect for breakfast, lunch, or dinner. Pair them with a simple salad or serve them as a side dish with your favorite main course.
Cooking Tips
- Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the batter from becoming too watery.
- You can add other spices or herbs to the batter to suit your taste preferences.
Nutritional Benefits
These pancakes are a great source of fiber from the oatmeal and vegetables, as well as protein from the cheese and eggs. They provide a balanced and satisfying meal that is both nutritious and delicious.
Dietary Information
- Vegetarian
- Can be made gluten-free by using gluten-free oatmeal
Storage Tips
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving. The sauce can also be stored in the refrigerator for up to 3 days.
Why You’ll Love This Recipe
These zucchini and oatmeal pancakes are a delightful combination of flavors and textures. They are easy to make, versatile, and packed with nutrients, making them a perfect addition to your meal rotation.
Conclusion
Try these delicious zucchini and oatmeal pancakes for a healthy and satisfying meal. With their unique blend of ingredients and easy preparation, they’re sure to become a new favorite in your kitchen. Enjoy!