High Protein Zucchini Pancakes are so good and made with only four ingredients. These healthy zucchini pancakes remind me of zucchini bread, but in pancake form. Top with almond butter, fresh fruit and maple syrup for a real breakfast treat!
Heat a large skillet or griddle over medium heat and spray with a nonstick cooking spray.
Add all ingredients to a small mixing bowl. Stir ingredients together until combined.
Pour about 1/4 cup batter for each pancake, onto heated griddle. Will make 4-5 pancakes.
Cook on one side for about 5 minutes, flip and cook on the other side about 3 minutes. Serve with your favorite toppings.
*Other protein powder brands may not yield proper results. Protein powders are definitely different when baking and making pancakes or waffles. I have found this one to work well for baking and making pancakes.
**I measure all ingredients in grams for this recipe. If you don't have a food scale, start with about 1/4 cup egg whites, adding 1 tablespoon at a time until you get the right consistency of pancake batter.
***Liquid from zucchini does not have to be squeezed out. 75 grams of zucchini will be about 1/2 cup.
****These pancakes do not work well as waffles. I have tried and they puffed up too much in my waffle iron.