Fluffy Lemon Zucchini Protein Pancakes
Yes, it is possible to make fluffy protein pancakes!
11 ingredients · 20 minutes · 4 servings
Is it possible to make protein pancakes that are fluffy & delicious but low in calories & super easy to make? YES! These Fluffy Lemon Zucchini Protein Pancakes have become one of my go-to pancakes & they’re the perfect way to embrace zucchini season!
Directions
Combine all ingredients except the zucchini in a food processor or blender & blend until smooth. Fold in the zucchini.
Heat a large frying pan or griddle over medium. Once warm, add a little coconut oil & swirl in pan to spread evenly.
Use ¼ cup measuring cup to scoop the batter & cook until little bubbles form on top.
Cook until golden on both sides. Serve as-is, with maple syrup, yogurt or my Quick Berry Sauce.
Ingredients
1 cup egg whites
½ cup rolled oats, dry
1 cup shredded zucchini (not squeezed)
3 heaping scoops vanilla whey isolate, Schinoussa used
1 oz fresh lemon juice (& zest optional)
7 drops Better Stevia, Lemon flavour (or plain stevia but add more lemon juice)
¼ tsp sea salt
1 tsp baking powder
2 tsp poppy seeds, optional
1 tsp vanilla extract, optional
Coconut oil for frying
Notes
Leftovers - I always make extra to save time during the week. Simply store in an airtight container in the freezer. Use parchment to keep the pancakes from sticking together.
No Zucchini? - Simply omit!
