I haven’t had a lazy Sunday AM in a very long time. As I lay in bed this morning, completely relaxed, I started thinking about breakfast. Today is a grocery shopping day, so we had very little in the refrigerator — no eggs, no apples, no bananas, and only one piece of bacon. Perfect opportunity to get creative!
I started looking through foodgawker.com and came across a couple zucchini recipes, unrelated to breakfast. But, then I got thinking… 1. I love zucchini bread, and 2. I have been trying to master protein pancakes for a while. This batch is a winner! I kept my pancakes simple and as clean as possible, but to Ryo’s batch I added extra sugar and some chocolate chips. Yum!
Here is a rough breakdown of their makeup:Calories: 251 Protein (+/- depending on protein powder): 25g Carbohydrates: 29.5g Fiber: 6.5g
Zucchini protein pancakes (Serves 1)1 flaxseed egg (1T ground flaxseed + 3T water) 1/4 c shredded zucchini 2 T Greek yogurt 2 T water 4 drops of liquid stevia 1/2 t vanilla extract 1/2 t cinnamon ~ 1/4 c whole wheat flour (or preferred GF flour) 1 scoop vanilla whey protein powder (21.5g) 1/4 t baking powder ~ *Optional (… for the boyfriends/kids/sweet tooth): 1 T brown sugar, palm-full of chocolate chips **Alternative to flaxseed egg = 1 egg white.
- Grab your 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, gather your ingredients.
- Heat a large skillet over medium heat. Add the zucchini, Greek yogurt, water, stevia, vanilla and cinnamon to the flaxseed egg and combine.
- To the liquid ingredients, add the flour, protein powder and baking powder (plus, any optional ingredients). Mix well.
- Lightly grease the skillet with non-stick spray and portion your batter out into 3 or 4 pancakes. Cook for about 2-3 minutes on each side — or until golden brown.
- Serve topped with fruit, nuts, nut butter, honey or syrup. This time around, I did honey and some warmed frozen fruit.