Savory Spinach Oats and Cheese Pancakes

Grate the zucchini and potatoes. Squeeze out excess water using a cheesecloth or clean towel to prevent soggy pancakes.

Mix the Batter:
In a large bowl, beat the eggs and add the milk. Stir in the chopped spinach, oatmeal, grated zucchini, and potatoes. Mix until combined.
Season with salt, pepper, and herbs as desired. Fold in shredded cheese for a cheesy variation.

Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it.
Scoop a portion of the batter onto the pan and flatten slightly. Cook each pancake for 3–4 minutes per side until golden brown and cooked through.

Serve:
Serve warm with yogurt, sour cream, or a dollop of herbed cream cheese.

Serving and Storage Tips

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