Savory Spinach Oats and Cheese Pancakes

Serving: Best served fresh with a side of dip or salad. Great for breakfast, brunch, or even lunchboxes.

Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven.

Freezing: Freeze cooked pancakes with parchment between layers. Reheat directly from frozen on a skillet or in the oven.

Variations
Cheese It Up: Add shredded mozzarella, cheddar, or feta to the batter for gooey, cheesy flavor.

Spice It Up: Add chili flakes, cumin, or curry powder for extra kick.

Make It Vegan: Use flax eggs and plant-based milk, and skip the cheese or use vegan alternatives.

FAQ
Can I use instant oats instead of oatmeal?
Yes! Instant oats work fine and blend easily into the batter.

Do I have to squeeze the zucchini and potatoes?
Yes, squeezing out the liquid helps avoid soggy pancakes and makes them crispier.

Can I bake these instead of frying?
Absolutely! Bake spoonfuls on a greased sheet at 375°F (190°C) for about 20 minutes, flipping halfway.

Let me know if you’d like a printable version or a recipe card layout!