Looking for a healthy, hearty, and absolutely irresistible dish? This zucchini, carrot, and oatmeal recipe is packed with fiber, vitamins, and satisfying flavor – perfect for breakfast, a light lunch, or even a savory snack. It’s quick to make, naturally gluten-free, and will leave you coming back for more!
Why You’ll Love This Recipe
✅ High in fiber for healthy digestion
✅ Loaded with vitamins A & C from carrots and zucchini
✅ Oats keep you full and support heart health
✅ Super easy and ready in under 20 minutes
Ingredients
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1 cup (about 90 g) rolled oats
- 2 eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
- Optional: ½ teaspoon paprika, fresh herbs, or grated cheese
Instructions
1️⃣ In a large bowl, combine grated zucchini and carrot.
2️⃣ Add rolled oats, eggs, salt, pepper, and any optional herbs or spices. Mix until a thick batter forms.
3️⃣ Heat olive oil in a nonstick skillet over medium heat.
4️⃣ Scoop spoonfuls of the batter into the pan and flatten slightly into small pancakes.
5️⃣ Cook for 3–4 minutes on each side until golden brown and cooked through.
6️⃣ Serve warm with yogurt, avocado, or your favorite dipping sauce.
Extra Tips
✅ Squeeze excess water from zucchini after grating to avoid soggy pancakes.
✅ Add a handful of chopped spinach or bell pepper for extra color and nutrients.
✅ Make a large batch and store leftovers in the fridge – they’re perfect for quick snacks or meal prep.
Enjoy these savory, veggie-packed zucchini-carrot oatmeal pancakes – they’re so delicious, you really won’t be able to stop at just one!
