Protein Zucchini Pancakes
These healthy, high-protein, Sweet Zucchini Pancakes are made with whole wheat flour, no refined sugar, & vanilla protein powder.
Servings: 14 pancakes
Calories: 115kcal
Equipment
- 1 pancake maker or large skillet
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup vanilla protein powder
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- 1 ¾ cup Fairlife 2% milk (or milk of choice)
- 2 large eggs
- 2 tbsp avocado oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup shredded zucchini (measure before squeezing)
Instructions
- Add the flour, protein powder, baking powder, cinnamon, baking soda, and salt to a medium bowl and stir until well combined. Set aside.
- In a separate bowl, whisk together the milk, eggs, oil, maple syrup, and vanilla extract.
- Add the dry ingredients to the wet ingredients, and fold until almost combined. Set aside.
- Shred your zucchini, then measure out 1 cup. Squeeze the 1 cup of zucchini to remove excess moisture using several layers of paper towels. Add it to the batter and stir until just combined.
- Heat your pancake maker or large skillet over medium heat and add oil to coat. Once preheated, add ¼ cup of the batter to the pan or to each pancake well. Cook for 2-3 minutes, then flip the pancake and continue to cook for another 1-2 minutes or until done through the middle.
- Repeat step 4 with remaining batter (you should have 14 pancakes), then serve with your favorite pancake toppings!
Nutrition
Serving: 1pancake | Calories: 115kcal | Carbohydrates: 14g | Protein: 7g | Fat: 4g | Sodium: 172mg | Fiber: 2g
