pancakes, protein, zucchini

Zucchini Protein Pancakes

Lazy Sunday mornings and pancakes. What more could you ask for?

Zucchini Protein Pancakes

Serves 1


  • 1  flaxseed egg (1 Tbsp ground flaxseed + 3 Tbsp water) or 1 egg white
  • 1/4 cup shredded zucchini
  • 2 Tbsp dairy-free milk
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 cup gluten free flour
  • 1 scoop protein powder
  • 1/4 tsp baking powder


  1. Grab a small mixing bowl and prepare the flaxseed egg by combining 1T ground flaxseed with 3T of water. Let the mixture sit for 5 minutes. In the meantime, prepare your shredded zucchini.
  2. Heat a large skillet over medium heat. Add the zucchini, milk, vanilla and cinnamon to the flaxseed egg and stir.
  3. To the liquid ingredients, add the flour, protein powder and baking powder (plus, extras like chocolate chips or nuts).
  4. Lightly grease the skillet with coconut oil (or other) and portion your batter out into 3-4 pancakes. Cook for about 2-3 minutes on each side — or until golden brown.
  5. Serve topped with fruit, nuts, nut butter, honey or syrup.