The Pioneer Woman Tasty Kitchen
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Mini Zucchini Oat Cakes

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Prep:

Cook:

Level: Easy

System:

2

Description

Mini zucchini breakfast cakes. You. Are. Welcome.

Ingredients

  • ¼ cups White Whole Wheat Flour
  • ¼ cups Rolled Oats
  • ½ teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Sea Salt
  • ¼ cups Milk
  • ½ cups Zucchini, Shredded
  • ¼ cups Carrot, Grated
  • ¼ cups Nonfat Vanilla Greek Yogurt
  • 1 whole Banana, Peeled And Mashed
  • ¼ cups Honey
  • 2 Tablespoons Chocolate Chips (optional)
  • 2 Tablespoons Walnuts, Chopped (optional)

Preparation

Preheat oven to 350 F. Grease two 6-ounce size ramekins and set them aside.

Combine dry ingredients in a medium bowl (flour through salt on the above list).

Combine wet ingredients in a small bowl (milk through honey on the above list).

Pour wet ingredients into dry and stir to fully combine (it will be a thick batter).

Add chocolate chips and walnuts if using and fold into batter.

Transfer batter into the greased ramekins. Bake for 30-32 minutes or until a toothpick inserted into one comes out clean. Remove from the oven and serve.

Top with more chocolate chips, walnuts, syrup, or honey.

Recipe adapted from Eating Light.

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