A couple weeks ago I posted a recipe for Zucchini Bread Protein Pancakes. They’re absolutely delicious, but having oats in them makes them not so Tone It Up-approved, so I decided to play with the Tone It Up protein pancake recipe and figure out a way to make a new zucchini bread protein pancake that is equally as delicious. It took a few tries, but I found the winning combination!
Zucchini Bread Protein Pancakes.. Tone It Up Style!
3 egg whites
1 packet Perfect Fit Protein or 3 tbsp protein powder
1 tbsp fat free cottage cheese
1 tbsp psyllium husk
1/2 tsp baking soda
1/2 – 1 tbsp cinnamon; I like a lot of cinnamon!
1/4 tsp nutmeg
1/2 cup zucchini, finely shredded
I find the psyllium husk and baking soda are key for having a nice, flippable pancake!
Finely shred your zucchini and squeeze all of the excess moisture out, as you would do with frozen spinach. This is very important because excess moisture will make your pancake fall apart!
Add all ingredients except shredded zucchini into a food processor and process until well combined. Toss in your zucchini and pulse a few times until it is just incorporated into the rest of the batter. You want to keep some of the texture of the zucchini!
Let the batter sit in the refrigerator for about 10 minutes. This allows the batter to setup and thicken a bit so you’re left with an easier batter for flipping.
After refrigerating, preheat a small pan over medium-low heat and coat with non-stick spray. Pour your batter into the pan and be very patient! You’ll have a wait a few minutes while the first side sets and cooks part of the way through so you don’t have a messy flip. This is usually the time that I take to prep my toppings.
Ready to flip! Very carefully, inch your spatula under the pancake and slowly flip. It’s ok if some of the batter moves around because you’ll just cover it all up with the pancake after it’s flipped.
Cook about 2-3 more minutes on the second side and serve!
I’ve been loving a little drizzle of maple syrup, a couple sliced strawberries, blueberries, unsweetened shredded coconut, and a sprinkling of cinnamon on top. So delicious!
What’s your favorite kind of pancake you’ve ever made?