After I spied a small zucchini hanging out in the fridge this morning and feeling very much in the mood for something substantial after an early morning bike ride, I decide to whip up some zucchini pancakes today. Zucchini is awesome for it’s ability to taste like nothing in baked goods, while quite generously giving you a serving of vegetables at the same time.
These turned out so thick and hearty that it’s hard to call these “pancakes” – so let’s call them “breakfast cakes” instead.
Zucchini Oatmeal Breakfast Cakes
1 small shredded zucchini
1 fork mashed banana (used mainly for sweetener, you could use applesauce or even a pinch of sugar)
1 egg, beaten
2/3 c rolled oats
1/3 flour (50/50 white/wheat blend)
dash of cinnamon
1 tsp baking powder
splash of milk (I used almond)
I piled everything into the bowl in no particular order and just mixed it together well. I used a half cup measure to scoop batter into a warm, lightly oiled skillet.
Flip when it can easily be freed from the pan – after about 5 – 7 minutes I’d say. Cook for an additional 5 – 7 minutes on the other side.
At a half cup each, this made exactly three pancakes – one for now, two for a future breakfast and/or a husband who loves to rummage through the fridge at night for anything good I’ve got it stocked with.
If you don’t have an abundance of time in the morning, you could easily make these the night before to simply warm up the next day or even take with you and eat cold!
Topped with my favorite breakfast cake companion – a few banana slices and some almond butter.
A breakfast that sticks to your ribs –
and perhaps the roof of your mouth if you load yours up with nut butter like I do.