Vegan Zucchini Pancakes with Protein Powder
Ingredients
- 1 egg
- 1/4 cup organic buckwheat flour
- 1/2 zucchini, grated
- 2 heaping spoonfuls pumpkin purée
- 1 scoop high performance nutrition vegan vanilla frosting protein powder
- Water as needed
- 1/2 teaspoon baking powder
- Cinnamon to taste
Toppings
- Almond butter
- Berries
- Homemade vegan cookie dough
- Walden Farms sugar-free pancake syrup
Preparation
Grate the zucchini if not already grated.
In a mixing bowl, combine all ingredients to form a smooth batter.
Heat a non-stick pan or griddle over medium heat.
Pour batter onto the pan to form pancakes and cook until bubbles appear on the surface, then flip and cook until golden brown.
Serve the pancakes with the prepared toppings.
