Happy Pancake Sunday!
Ohh, I thought today would NEVER get here…I’ve been so excited to share this recipe with you guys since last week! These were actually the FIRST ‘cakes I made for my Pancake Queen ROCKSTAR Comeback, they got bumped to the side since raspberries are more of a “summer” thing…plus, with the warm flavors of cinnamon and nutmeg, it helps me (finally) make my transition into fall.
I actually already have a zucchini bread pancake recipe from back in the day, but since it’s a little bit more on the decadent side, I thought I’d lighten them up and then, you know, stuff ’em with some protein powder…what can I say, I’m all about some superhuman pancakes! 😉
Now I can’t decide which ones I like better!
With the combination of shredded zucchini and creamy Greek yogurt, these babies were even SEXIER than last week’s!
Zucchini bread or zucchini CAKE?!
♫ Gimme a BREAK…gimme a BREAK…
Break me off a piece of that ZU-KEE-NI! ♫
I know, I know…
For the love of GOD, woman, shut up and just hand over the FORK! 😉
Sorry, can’t be done…as that plate was licked CLEAN within seconds of the camera leaving my hands, but after you’ve finished shaking your fist at me, wipe the drool off your keyboard, and whip up some for yourself!
Zucchini Bread Protein Pancakes
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Keywords: stovetop breakfast pancakes high-protein gluten-free protein powder zucchini Pancake Sunday summer
Ingredients (Serves 1)
- 1/3 cup oat flour (regular or certified gluten-free)
- 1/2 scoop vanilla whey protein powder (30g scoop)
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg white, whisked until frothy
- 2 Tablespoons vanilla-flavored Greek yogurt
- 2 Tablespoons water (or milk)
- 1/2 teaspoon vanilla extract
- 1/4 cup grated zucchini
- Toppings: Sliced banana, Greek yogurt thinned with water (or milk), toasted walnuts, and hemp seeds
1. Heat a non-stick skillet or griddle over medium heat and coat with cooking spray.
2. To a medium-sized bowl, add flours, protein powder, baking powder, and spices and stir to combine.
3. In a separate bowl, whisk egg white until frothy.
4. Add yogurt, water (or milk), and extract to egg white and stir to combine.
5. Add wet ingredients to dry ingredients and stir just until flour is incorporated.
6. Stir in shredded zucchini.
7. Spoon batter onto skillet, forming 3 small-medium sized pancakes and cook 5-6 minutes per side or until edges start to crisp and turn brown.
8. Transfer to a plate, add toppings and enjoy!
What are you up to this weekend?
Anyone started on their fall baking yet?
I’ve yet to crack open a can, but my Pumpkin Board is about to BUST!
Edited to add: Sorry for the posting snafu…that’s what happens when I get a little ahead of myself and type out a post for Sunday on a Friday…derrr! Just consider it a perk to being an early riser if you saw this post yesterday morning! 😉