Description
These chocolate zucchini pancakes are high in protein and gluten free! A delicious way to add some vegetables to your morning breakfast.
Equipment
Ingredients
Scale
For the pancakes:
- 1/3 cup shredded zucchini (about 1/2 medium zucchini)
- 3 tbsp Greek yogurt
- 1 egg
- 1 scoop protein powder (I use MyProtein – chocolate, vanilla, or cookies & cream recommended)
- 1 tsp cocoa powder
- 1/4 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract
- Pinch of salt
- 2–3 tbsp coconut flour
- 1–2 tbsp butter or coconut oil
Toppings:
- Nut butter
- Fresh strawberries
- Maple syrup
- Granola
Instructions
- Shred the zucchini. Using a box grater or food processor, shred the zucchini. Put the shredded zucchini in a cheese cloth or kitchen towel and squeeze out excess moisture. Measure 1/3 cup and add to a mixing bowl.
- Make the pancake batter. Mix together shredded zucchini, Greek yogurt, egg, protein powder, cocoa powder, cinnamon, baking powder, baking soda, vanilla, and salt. Add in 2 tbsp of coconut flour and mix. If your mix looks too wet, add up to 1-2 more tablespoons of coconut flour.
- Cook the pancakes. Add a small amount of coconut oil or butter to a cast iron skillet or griddle over medium heat and ladle in some of the batter. Cook for 2-3 minutes, or until the bottom has browned, then flip and continue cooking until the center of the pancake is cooked through and both sides are browned. Remove the pancake from the skillet, add more butter or oil as needed, and repeat until all of the batter is used.
- Serve and add toppings. Top your pancake stack with your favorite nut butter, fresh strawberries, and some maple syrup. Enjoy!
Nutrition
- Serving Size: 1 stack
- Calories: 213
- Sugar: 3 g
- Sodium: 1425.8 mg
- Fat: 11.5 g
- Carbohydrates: 12.1 g
- Protein: 15.6 g
- Cholesterol: 98.2 mg