Vegan Banana Zucchini Pancakes
Ingredients
- 1 banana, mashed
- 2 tablespoons ground flaxseed
- 1 cup organic whole grain buckwheat flour
- 2 scoops vegan pumpkin spice protein powder
- 1 zucchini, grated
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- Approximately 1.5 cups almond milk or water
Toppings
- Vegan mini chocolate chips
- Coconut flakes
- Granola butter
Preparation
Mash the banana in a bowl
In a separate bowl, combine the dry ingredients: flour, ground flaxseed, protein powder, cinnamon, and baking powder
Grate the zucchini if not already done
Add the wet ingredients: mashed banana, apple cider vinegar, vanilla extract, and almond milk to the dry ingredients, mixing until a smooth batter forms
Fold in the grated zucchini
Heat a non-stick pan or griddle over medium heat and lightly grease if necessary
Pour batter onto the pan to form pancakes and cook until bubbles appear on the surface, then flip and cook until golden brown
Serve pancakes with toppings: chocolate chips, coconut flakes, and granola butter
