Healthy Gluten-Free Zucchini Pancakes
Ingredients
- 1 egg
- 1/4 cup organic buckwheat flour
- 1/4 cup pumpkin purée
- 1/2 zucchini (grated)
- 1 scoop metabolic nutrition chocolate cake protein powder
- 1 tablespoon navitas organics maca powder
- Water to consistency
- 1/2 teaspoon baking powder
- Cinnamon
Toppings
- Almond butter
- Strawberries
- Coconut flakes
- Sugar-free pancake syrup
Preparation
Grate the zucchini if not already grated.
In a mixing bowl, combine all dry and wet ingredients except water.
Gradually add water to the mixture to achieve a pancake batter consistency.
Heat a skillet or griddle over medium heat and lightly grease if necessary.
Pour portions of batter onto the hot surface and cook until bubbles form on top, then flip and cook the other side until golden brown.
Serve the pancakes with desired toppings.
