Name: Zucchini Protein Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: ½ cup + 2 tbsp almond flour; ¼ cup old-fashioned oats; 2 scoops collagen peptides; 2 tsp coconut sugar; ½ tsp baking powder; 1 tsp cinnamon; ¼ tsp nutmeg; ⅛ tsp ginger; Pinch of salt; 1 large egg; ¼ cup almond milk; 1 tsp vanilla extract; 1 tsp coconut oil; ¼ cup shredded zucchini (*squeezed of excess moisture ); ¼ cup mini chocolate chips (*optional )

I am #teamwaffle for life, but these pancakes may just be an exception.

These fluffy ‘cakes with crispy edges are loaded with all my very favorite things. We got zucchini, we got collagen peptides, we got mini chocolate chips, what more could a breakfast-loving girl need? They are the perfect way to sneak a little veggies (zucchini) and protein (collagen peptides) into your morning routine if you prefer the sweet over savory breakfast route.

Pancakes are the best because they are versatile as heck. You can add in as many or as little mix-ins as you want. My favorites include:

fresh or frozen blueberries
chopped pecans and/or walnuts
mini chocolate chips ( Enjoy Life Foods has my favorite)
dollops of nut butter

So, let’s get to cooking! Breakfast waits for no one.

Zucchini Protein Pancakes

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Baking, Breakfast, Pancakes

Cuisine American

Servings 6 pancakes

Ingredients

Dry

½ cup + 2 tbsp almond flour
¼ cup old-fashioned oats
2 scoops collagen peptides
2 tsp coconut sugar
½ tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp ginger
Pinch of salt

Wet

1 large egg
¼ cup almond milk
1 tsp vanilla extract
1 tsp coconut oil

Mix-Ins

¼ cup shredded zucchini *squeezed of excess moisture
¼ cup mini chocolate chips *optional

Instructions

In a medium bowl, combine the egg, almond milk, vanilla extract, and melted coconut oil.
Incorporate the almond flour, oats, collagen peptides, baking powder, spices, and salt into the wet ingredients.
**Stir with spoon until well combined, and then fold in zucchini and mini chocolate chips.
Lightly coat a large skillet with non-stick spray and place over medium-low heat.
*Pour about ¼ cup of the prepared batter onto the skillet.Cook until bubbles appear on top and edges are well cooked.
Flip the cakes and cook until golden brown on underside, about 2 minutes longer. If cakes appear to be browning too quickly, lower your skillet heat a smidge.
Remove pancakes, re-coat skillet with nonstick spray, and repeat steps 5-6 until out of batter. This recipe will make about 3 servings (6 pancakes total).

Notes

*This pancake batter is relatively thin. If using a large skillet, I would cook about 2 pancakes per skillet because they spread out a bit.

**If your batter appears to be too runny, add another tbsp of almond flour.

Keyword Baking, Breakfast, Zucchini

My preferred toppings for these ‘cakes are a drizzle of almond butter, some pure maple syrup, a lil’ bit of plain greek yogurt, and a dash of cinnamon. So much yum.

Fun Fact: These pancakes are very freezer-friendly. If you’re a meal-prepper like myself, I sometimes like to double the batch to have a plethora of them on hand for quick morning eats. To freeze them, simply let them cool to room temperature, seal them in an air-tight container, and pop them in the freezer. When you are ready to eat, take them out and place them in the toaster. It’s basically a fun, adult-ish poptart.

As always, let me know how your cooking/baking adventure goes by tagging @madseatz on the ‘gram and/or shooting me a message! I hope you enjoy this breakfast treat as much as I do.

On your mark, get set, start baking! #madseatz