Breakfast has long been my favorite meal of the day. They say it’s the most important meal of the day, and I couldn’t agree more. Since having my daughter, it’s been even more important because as a breastfeeding mom, it’s very common to wake up STARVING. Oatmeal has been my go-to breakfast because it’s filling, boosts milk supply, and quick. There are so many different ways to cook oatmeal, and it’s something my daughter likes too. These vegan healthy oatmeal zucchini pancakes are no exception, and as an added bonus there is a hidden veggie!
Back to childhood, my FAVORITE breakfast has always been pancakes. I remember being a kid enjoying some white pancakes with butter and syrup. While I still cave for those once in a great while, I try to make healthier versions so there’s less guilt when indulging. I love these so much I actually don’t feel bad giving them to my daughter, and as an added bonus, she gobbles them up. Kid approved is a win in my book.
What you’ll love about these healthy oatmeal zucchini pancakes?
- They contain a hidden veggie. You can see specks of green, but when you are eating them, you wouldn’t know it. One serving of these contains HALF a whole zucchini. That’s awesome!
- Vegan. There is no egg, no butter, no dairy in these.
- Gluten free. No wheat in these bad boys. Made with homemade oat flour, they are friendly to allergies of all types.
- They’re delicious. When a picky baby gobbles something up, you know it’s good. They aren’t packed full of sugar, but still taste great.
How to make these vegan healthy oatmeal zucchini pancakes?
- Make the oat flour if you haven’t already. In a coffee grinder or food processor, grind oats until they form a fine powder.
- Mix together flaxseed and warm water. Set aside.
- Grate the zucchini.
- In a medium mixing bowl, add all ingredients aside from the zucchini, and mix together. Once well incorporated, fold in the zucchini.
- Heat a skillet or griddle over medium-high heat.
- Scoop 3 tablespoons of batter into the skillet and spread it into a circle. Cook for 2-3 minutes until it starts to get bubbles forming in the top of the batter.
- When you go to flip it should hold together so if it falls apart, leave it cooking on that side for a minute or two more. Then flip and cook on the other side for 2-3 minutes.
- Repeat until all batter is used up.
- Serve topped with maple syrup, peanut butter, berries, nuts, or whatever else you’d like! Store leftovers in the fridge for 2-3 days. Reheat in the microwave, toaster, or even in a skillet.
Vegan Gluten-Free Zucchini Oat Pancakes
- 1 small zucchini, grated
- 1 cup plant milk
- 1.5 cups oat flour
- 1 tsp cinnamon
- ½ tsp vanilla extract
- 2 tbsp corn starch
- 3 tbsp coconut oil, melted
- 1 tbsp maple syrup
- ¼ tsp salt
- 2 tsp baking powder
- 1 tbsp flaxseed
- Grate the zucchini.
- In a medium mixing bowl, mix together all ingredients other than the zucchini. Then fold in the zucchini.
- Heat a skillet over medium-high heat.
- Scoop 3 tbsp of batter into the skillet and form into a circle of even thickness.
- Cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes on the other. It should flip fairly easily so if you can't get your spatula under it without it falling apart, cook it longer. This also goes faster if you have a griddle!
Did you try these pancakes? I’d love to hear what you thought of them in the comments below. Let me know if you made any substitutions. Thanks for reading.