Description

These light and fluffy zucchini pancakes are made with Greek yogurt, oat flour, and just a touch of natural sweetness. Packed with protein and fiber, they’re a healthy and delicious breakfast or snack option.

Ingredients

1 small zucchini, shredded and excess water squeezed out
1 cup Greek yogurt (plain, unsweetened)
2 egg whites or 1 whole egg
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract
3/4 cup oat flour (or whole wheat flour)
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons baking powder

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Instructions

Preheat: Heat a non-stick skillet or griddle over medium heat.
Mix the batter: Add all ingredients to a blender or mixing bowl and blend or whisk until smooth and evenly combined.
Cook: Scoop 1/4 cup of batter onto the heated skillet for each pancake. Cook for 3–4 minutes or until small bubbles form on the surface.
Flip the pancakes and cook for another 2–3 minutes until golden and cooked through.
Remove the pancakes and place on a wire rack to cool slightly. Repeat with the remaining batter.
Serve: Enjoy warm with toppings such as fresh fruit, nut butter, or extra Greek yogurt and a drizzle of honey.

Notes

For extra protein, use two whole eggs. These pancakes freeze well—simply reheat in a toaster or skillet. You can substitute almond flour for a gluten-free version (add a bit more if needed for thickness).

Prep Time: 10 min
Cook Time: 15 min
Category: Breakfast
Method: Stovetop
Cuisine: Healthy / American