Go Back

Zucchini Oat Pancakes with Mint Yogurt

A light and savory twist on classic pancakes, packed with zucchini, oats, and topped with cooling mint yogurt—perfect for a fresh and healthy start.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 5 minutes
Total Time 25 minutes
Servings: 3
Course: Breakfast
Cuisine: Mediterranean-inspired
Calories: 218
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium zucchini, grated
  • ½ cup rolled oats
  • 2 eggs
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried oregano
  • Olive oil for cooking

Equipment

  • Grater
  • bowl
  • pan

Method
 

  1. Grate the zucchini, sprinkle with a pinch of salt, and let it sit for 5 minutes. Then squeeze out excess moisture.
    Mix zucchini with oats, eggs, herbs, salt, and pepper.
    Heat a bit of olive oil in a pan. Drop spoonfuls of batter and cook 2-3 mins each side.
    Mix yogurt topping separately.
    Serve pancakes warm with a spoon of mint yogurt on top

Notes

Can be meal-prepped and stored in the fridge for up to 3 days