Sneak extra veggies into these Zucchini Oat Flour Pancakes and enjoy the flavor of zucchini bread for breakfast. Made with hearty oats, crunchy pecans, and a hint of cinnamon—no one will guess there are veggies in these.
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Pancake time—Zucchini Oat Flour Pancakes!
Oatmeal doesn’t have to be limited to a bowl. Oat flour makes excellent, naturally gluten-free pancakes that are hearty and full of texture. With fresh garden zucchini available in abundance, these pancakes are a perfect way to use it—alongside the occasional yellow squash or jalapeño if you’re experimenting.
Zucchini bread has always been my favorite—my grandmother’s version remains unbeatable. These pancakes capture that same cozy flavor but in a fluffy breakfast form.
At first I wondered if zucchini bread flavors would translate to pancakes, and they absolutely do. The oat flour base creates a satisfying, slightly dense texture that still stays fluffy—perfect for a morning treat that sneaks in a serving of vegetables.
This recipe is a great way to add veggies to breakfast without changing the dish’s comforting appeal.
Notes and Tips:
- You can make oat flour from rolled oats if you don’t have ready-made oat flour. Use about 1 2/3 cups rolled oats to yield approximately the amount needed.
- Make them dairy-free by substituting almond milk or another plant milk for the whole milk; they still turn out light and fluffy.
- For plain oatmeal pancakes, simply omit the zucchini and pecans and follow the same method.
Try these other recipes:
- The Fluffiest Pancakes
- Gluten Free Lemon Poppy Seed Pancakes
- Whole Wheat Blueberry Flax Pancakes
- Dairy Free Buttermilk Pancakes
- Cherry Almond Oatmeal Pancakes
- Apple Cinnamon Oatmeal Pancakes
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I LOVE TO SEE YOUR RECIPES ON SOCIAL MEDIA—TAG @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Zucchini Oatmeal Pancakes
Ingredients
- 1 ½ c oat flour, gluten free if desired
- ½ c shredded zucchini, packed
- 1 c whole milk
- 1 egg
- 2 tsp cinnamon
- 1 T maple syrup
- 1 T oil
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ⅓ c chopped pecans or walnuts, optional
Instructions
- In a mixing bowl, whisk the egg thoroughly.
- Add the milk, maple syrup, oil, and vanilla; whisk to combine.
- Stir in the oat flour, cinnamon, baking powder, and salt until just combined.
- Fold in the shredded zucchini and chopped nuts.
- Let the batter rest for 5–10 minutes for best texture. If it seems too thick, add 1–2 tablespoons of milk.
- Heat a skillet or griddle over medium heat and pour batter to your preferred pancake size. Cook until bubbles form at the edges, flip, and cook until done.
- Serve immediately with extra maple syrup and chopped pecans if desired.
Notes
- You can make oat flour at home by processing rolled oats in a blender—use about 1 2/3 cups rolled oats to yield the needed oat flour.
- Substitute almond or other plant-based milk to make the pancakes dairy-free; they remain light and fluffy.
- Omit zucchini for a simple oatmeal pancake variation.
Nutrition
, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 23 mg
, Sodium: 100 mg, Potassium: 226 mg, Fiber: 2 g
, Sugar: 4 g, Vitamin A: 75 IU, Vitamin C: 1 mg
, Calcium: 83 mg, Iron: 1 mg
Nutrition information is automatically calculated and should be used as an approximation.
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