Zucchini fritters are a simple and tasty dish that can be prepared in many different ways. Today I propose to try an amazingly delicious recipe for chocolate pancakes with oatmeal. The flakes add healthy fiber and texture to the dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Zucchini pancakes are one of the first courses that are prepared from this vegetable in almost every family. By the end of summer and the beginning of autumn, we already have enough of this dish that we want to experiment and cook new dishes. I think that you will not surprise anyone with ordinary zucchini pancakes, so today I will tell you how to make pancakes from zucchini, oatmeal and with the addition of chocolate. This is a very tasty and healthy dish, and oatmeal will add additional satiety to the meal. Although frying in oil is not a healthy diet, the excess fat can be removed with a paper towel. Or use a non-stick frying pan, it requires a minimum amount of fat, while the products do not stick to its surface.
Such pancakes can be prepared for a quick breakfast or dinner, because time for their production requires a minimum amount. At the same time, the pancakes are very tasty, and you can use them both hot and cold. In addition, they can be prepared to go: take them with you to work or give them to your child to school. They are served as a separate independent dish with a cup of tea or sour cream. They also perfectly complement sweet milk porridge. And you can replace this vegetable with zucchini or squash.
- Caloric content per 100 g - 64 kcal.
- Servings - 15
- Cooking time - 40 minutes
Ingredients:
- Zucchini - 1 pc.
- Instant oatmeal - 75 g
- Cocoa powder - 2 tablespoons
- Eggs - 2 pcs.
- Sugar - 1 tablespoon or to taste
- Salt - a pinch
- Vegetable oil - for frying
Step by step preparation of zucchini and oatmeal chocolate pancakes:
1. Wash the zucchini and pat dry with a paper towel. Peel them off and if there are large seeds, peel them off. Take a hand grater or install a combine with the appropriate attachment.
2. Grate the zucchini. Use large teeth to create coarse chips. If the vegetable is rubbed on a fine grater, then a lot of moisture will be released from it and the pancakes will turn out to be drier.
3. Add the oatmeal to the zucchini flakes. I draw your attention to the fact that they must be instant. Otherwise, during frying, the oatmeal will not have time to cook, the flakes will remain hard and the taste of the pancakes will deteriorate.
4. Add cocoa powder, sugar, a pinch of salt and eggs.
5. Knead the dough with a tablespoon until all ingredients are evenly distributed.
6. Place the pan on the stove, add oil and heat well. Screw the temperature down to medium setting and spoon out the dough to form pancakes. Try not to let them touch each other, otherwise they will stick together. Fry them on one side for literally 3-5 minutes until a crispy crust forms. Then flip it over and cook for the same amount of time. The finished pancakes will have a dark brown color, but this does not mean that they are burnt. They have this shade due to the added cocoa. So don't worry if they are darker than usual.
See also the video recipe on how to make chocolate oatmeal pancakes.
