style=”display:block” data-ad-client=”ca-pub-6392505925759923″ data-ad-slot=”1341194120″ data-ad-format=”auto”>
Tweet
Zucchini pancakes are so tasty that they are eaten as soon as you prepare them. The highlight of this recipe for zucchini pancakes is the addition of rolled oats, which enriches the dish with vitamins and beneficial minerals.
I took the recipe for zucchini pancakes with cottage cheese as a basis. I love this recipe, but it contains too much flour for me. Although the cottage cheese absorbs excess liquid, you still have to add a lot of flour so that the pancakes do not spread and can be turned over.
I decided to experiment and add rolled oats flakes to the grated zucchini.
Firstly, it’s healthy and adds an interesting flavor, and secondly, they absorbed the juice from the grated zucchini, which I didn’t even squeeze.
The flakes were the most ordinary ones, which must be cooked according to the instructions for 15 minutes.
Description of preparation:
The pancakes are prepared without flour; we will replace it with oatmeal.
I take instant flakes, you can replace them with regular ones, but then I recommend grinding them first with a blender. The flakes perfectly absorb moisture, which prevents the pancakes from spreading during the frying process, making them more tender and fluffy. Zucchini pancakes according to this recipe turn out juicy and incredibly flavorful! Delicious both warm and cold - a great idea for breakfast or a snack throughout the day. Try it! Purpose: For lunch / For dinner / Inexpensive Main ingredient: Vegetables / Zucchini Dish: Baking / Pancakes
Ready-made zucchini pancakes
After frying the pancakes, remove them from the pan. Add sour cream to the zucchini dish. Bon appetit. And so you have an excellent healthy dish of zucchini pancakes. Have you forgotten? We added oatmeal or rolled oats to the pancakes, which gives it the right texture. After eating pancakes for a very long time, you won’t feel like eating, you won’t have gas or heaviness in your stomach. This is a great recipe for a healthy diet.
I ask you, if it’s not too much trouble, to leave comments on my recipe, let’s share who tried what with zucchini. Write what recipes you are interested in and what you would like our women’s site to tell with specific examples. We are waiting for your ratings.
How to make Zucchini Pancakes with Oatmeal
Prepare all ingredients.
Remove the peel from the zucchini (if the zucchini is young, you can leave the peel), grate it on a coarse grater and squeeze out the juice well with your hands. Transfer the grated zucchini to a deep bowl.
Add instant oatmeal to it.
Add any chopped fresh herbs (I used parsley and onions), pressed garlic, eggs, baking powder, salt and spices to taste.
Stir and leave for 15 minutes so that the flakes absorb all the moisture.
Place a tablespoon of the mixture onto a hot frying pan.
Fry the pancakes on both sides over medium heat until golden brown.
Zucchini pancakes with oatmeal are ready. I recommend serving them with sour cream or mayonnaise-garlic sauce. Bon appetit!
Zucchini and chicken fritters.
- Zucchini – 1
- Chicken fillet – 300 grams
- Flour – 1 cup
- Egg – 1 piece
- Salt
- Oil for frying
- You can add pepper and garlic to taste.
We prepare the zucchini in the same way as in the first recipe. That is, grate it on a coarse grater, add salt, and wait until the juice comes out. And then drain or drink the healthy juice from the zucchini.
Finely chop the chicken fillet. (You can, of course, make minced chicken fillet. But with pieces it will be much juicier and tastier.)
Next, add flour, egg and fillet pieces to the grated zucchini and mix thoroughly.
Heat the frying pan, pour oil into it, and when it gets hot, spoon out the dough in the form of pancakes. And we level it out.
And fry over low heat until golden brown.
And don't worry about the meat - chicken fillet cooks very quickly. And here is the video recipe
Recipe for Zucchini Fritters with Oatmeal. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of Zucchini Pancakes with Oatmeal.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 163.4 kcal | 1684 kcal | 9.7% | 5.9% | 1031 g |
| Squirrels | 2.7 g | 76 g | 3.6% | 2.2% | 2815 g |
| Fats | 11.1 g | 56 g | 19.8% | 12.1% | 505 g |
| Carbohydrates | 10.8 g | 219 g | 4.9% | 3% | 2028 |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 2.3 g | 20 g | 11.5% | 7% | 870 g |
| Water | 70.3 g | 2273 g | 3.1% | 1.9% | 3233 g |
| Ash | 0.549 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 42 mcg | 900 mcg | 4.7% | 2.9% | 2143 g |
| Retinol | 0.041 mg | ~ | |||
| beta carotene | 0.033 mg | 5 mg | 0.7% | 0.4% | 15152 g |
| Vitamin B1, thiamine | 0.081 mg | 1.5 mg | 5.4% | 3.3% | 1852 |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 3.4% | 1800 g |
| Vitamin B4, choline | 48 mg | 500 mg | 9.6% | 5.9% | 1042 g |
| Vitamin B5, pantothenic | 0.311 mg | 5 mg | 6.2% | 3.8% | 1608 g |
| Vitamin B6, pyridoxine | 0.11 mg | 2 mg | 5.5% | 3.4% | 1818 |
| Vitamin B9, folates | 7.528 mcg | 400 mcg | 1.9% | 1.2% | 5313 g |
| Vitamin B12, cobalamin | 0.084 mcg | 3 mcg | 2.8% | 1.7% | 3571 g |
| Vitamin C, ascorbic acid | 7.53 mg | 90 mg | 8.4% | 5.1% | 1195 g |
| Vitamin D, calciferol | 0.339 mcg | 10 mcg | 3.4% | 2.1% | 2950 g |
| Vitamin E, alpha tocopherol, TE | 0.191 mg | 15 mg | 1.3% | 0.8% | 7853 g |
| Vitamin H, biotin | 3.665 mcg | 50 mcg | 7.3% | 4.5% | 1364 g |
| Vitamin K, phylloquinone | 4.2 mcg | 120 mcg | 3.5% | 2.1% | 2857 g |
| Vitamin RR, NE | 1.2101 mg | 20 mg | 6.1% | 3.7% | 1653 g |
| Niacin | 0.554 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 247.24 mg | 2500 mg | 9.9% | 6.1% | 1011 g |
| Calcium, Ca | 25.46 mg | 1000 mg | 2.5% | 1.5% | 3928 g |
| Silicon, Si | 28.276 mg | 30 mg | 94.3% | 57.7% | 106 g |
| Magnesium, Mg | 26.16 mg | 400 mg | 6.5% | 4% | 1529 g |
| Sodium, Na | 23.82 mg | 1300 mg | 1.8% | 1.1% | 5458 g |
| Sera, S | 29.36 mg | 1000 mg | 2.9% | 1.8% | 3406 g |
| Phosphorus, Ph | 43.1 mg | 800 mg | 5.4% | 3.3% | 1856 |
| Chlorine, Cl | 25.62 mg | 2300 mg | 1.1% | 0.7% | 8977 g |
| Microelements | |||||
| Aluminium, Al | 71 mcg | ~ | |||
| Bor, B | 18.3 mcg | ~ | |||
| Vanadium, V | 5.87 mcg | ~ | |||
| Iron, Fe | 1.379 mg | 18 mg | 7.7% | 4.7% | 1305 g |
| Yod, I | 2.87 mcg | 150 mcg | 1.9% | 1.2% | 5226 g |
| Cobalt, Co | 2.721 mcg | 10 mcg | 27.2% | 16.6% | 368 g |
| Lithium, Li | 0.02 mcg | ~ | |||
| Manganese, Mn | 0.1175 mg | 2 mg | 5.9% | 3.6% | 1702 g |
| Copper, Cu | 58.59 mcg | 1000 mcg | 5.9% | 3.6% | 1707 g |
| Molybdenum, Mo | 3.594 mcg | 70 mcg | 5.1% | 3.1% | 1948 |
| Nickel, Ni | 1.151 mcg | ~ | |||
| Rubidium, Rb | 21.3 mcg | ~ | |||
| Selenium, Se | 5.031 mcg | 55 mcg | 9.1% | 5.6% | 1093 g |
| Fluorine, F | 13.12 mcg | 4000 mcg | 0.3% | 0.2% | 30488 g |
| Chromium, Cr | 1.77 mcg | 50 mcg | 3.5% | 2.1% | 2825 g |
| Zinc, Zn | 0.8009 mg | 12 mg | 6.7% | 4.1% | 1498 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.316 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.2 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.128 g | ~ | |||
| Valin | 0.125 g | ~ | |||
| Histidine* | 0.055 g | ~ | |||
| Isoleucine | 0.097 g | ~ | |||
| Leucine | 0.175 g | ~ | |||
| Lysine | 0.146 g | ~ | |||
| Methionine | 0.068 g | ~ | |||
| Methionine + Cysteine | 0.117 g | ~ | |||
| Threonine | 0.099 g | ~ | |||
| Tryptophan | 0.032 g | ~ | |||
| Phenylalanine | 0.105 g | ~ | |||
| Phenylalanine+Tyrosine | 0.183 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.115 g | ~ | |||
| Aspartic acid | 0.199 g | ~ | |||
| Glycine | 0.068 g | ~ | |||
| Glutamic acid | 0.287 g | ~ | |||
| Proline | 0.065 g | ~ | |||
| Serin | 0.151 g | ~ | |||
| Tyrosine | 0.078 g | ~ | |||
| Cysteine | 0.047 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 87.81 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.7 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.006 g | ~ | |||
| 15:0 Pentadecane | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 0.332 g | ~ | |||
| 17:0 Margarine | 0.005 g | ~ | |||
| 18:0 Stearic | 0.143 g | ~ | |||
| 20:0 Arakhinovaya | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 0.766 g | min 16.8 g | 4.6% | 2.8% | |
| 16:1 Palmitoleic | 0.063 g | ~ | |||
| 17:1 Heptadecene | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.663 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.006 g | ~ | |||
| Polyunsaturated fatty acids | 0.194 g | from 11.2 to 20.6 g | 1.7% | 1% | |
| 18:2 Linolevaya | 0.178 g | ~ | |||
| 18:3 Linolenic | 0.01 g | ~ | |||
| 20:4 Arachidonic | 0.016 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 6.8% | |
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 3.9% |
The energy value of Zucchini Pancakes with Oatmeal is 163.4 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
NEW ZUCCHIN RECIPE ❤️ Zucchini Pancakes in a new way Cooking at Home
Today we will prepare zucchini pancakes in a new way. This is not a classic recipe for zucchini pancakes, but I think that you will definitely like such tender and tasty pancakes! These zucchini can be prepared for breakfast, lunch or dinner. Fast, simple and very tasty!
