Looking for a healthy yet delectable alternative to traditional pancakes? These Oatmeal and Zucchini Pancakes are the perfect choice. Not only are they delicious, but they are also packed with nutrients that make them a wholesome meal option. This recipe is simple to follow, ensuring you can enjoy these pancakes daily as a nutritious addition to your diet.

Ingredients

For the Zucchini Mixture:

• 2 zucchini
• 100g grated cheese (1 cup)
• 4 tbsp oat flour (30g)
• 2 eggs
• Chopped chives (to taste)
• Salt (to taste)
• Pepper (to taste)

For the Sauce:

• 120g plain yogurt (1/2 cup)
• 1 garlic clove
• Chopped dill (to taste)
• Pepper (to taste)
• Salt (to taste)

Instructions

1. Preparing the Ingredients:

• Make Oat Flour:
  • Place the oat flakes in a blender or food processor and blend until they resemble flour. Set aside for later use.
• Grate the Zucchini:
  • Grate the zucchini onto a plate. Sprinkle with salt, mix well, and let it sit for 10 minutes. This helps to draw out excess moisture from the zucchini.
• Prepare the Zucchini Mixture:
  • After the zucchini has rested, squeeze out the excess moisture using a clean kitchen towel or paper towel. Transfer the drained zucchini to a large bowl. Add the grated cheese, oat flour, eggs, salt, pepper, and chopped chives to the bowl. Mix everything together until you have a smooth and uniform batter.

2. Baking the Pancakes:

• Preheat the Oven:
  • Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
• Form the Pancakes:
  • Using a spoon, place six dollops of the zucchini batter onto the prepared baking tray, spacing them apart. Flatten them slightly to form pancake shapes.
• Bake the Pancakes:
  • Bake in the preheated oven for 20 minutes or until the pancakes are golden brown and cooked through.

3. Making the Yogurt Sauce:

• Prepare the Sauce:
  • While the pancakes are baking, prepare the yogurt sauce. In a small bowl, combine the plain yogurt, chopped garlic, chopped dill, salt, and pepper. Mix well until everything is evenly incorporated.

4. Serving Suggestions:

• Serve the Pancakes:
  • Once the pancakes are done, remove them from the oven and let them cool for a few minutes. Serve them warm with a dollop of the yogurt sauce on top. Garnish with additional chopped chives or dill for extra flavor.

Health Benefits

These oatmeal and zucchini pancakes are not only delicious but also packed with nutrients. Zucchini is low in calories and high in fiber, vitamins, and minerals, making it a great addition to any diet. Oatmeal adds heart-healthy fiber and helps keep you feeling full and satisfied. Plus, the protein from the eggs and cheese helps build and repair muscle tissue. Incorporating these pancakes into your diet can contribute to a well-balanced, nutritious meal that supports overall health.

Nutrition Information (Per Serving)

• Calories: 180
• Protein: 8g
• Carbohydrates: 14g
• Dietary Fiber: 2g
• Sugars: 3g
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 75mg
• Sodium: 220mg

This recipe makes approximately 6 servings.

Conclusion

These Oatmeal and Zucchini Pancakes are a versatile and nutritious addition to your meal rotation. With their simple preparation and wholesome ingredients, they offer a delightful way to enjoy a balanced and flavorful meal. Whether you’re looking for a quick breakfast or a satisfying snack, these pancakes are sure to become a favorite in your kitchen. Enjoy the health benefits and delicious taste of this easy-to-make recipe!