Buckwheat Zucchini Protein Pancakes
Ingredients
- 1 egg
- 1/3 cup organic buckwheat flour
- 1/2 zucchini, grated
- 1 scoop metabolic nutrition chocolate cake protein powder
- Water as needed
- 1/2 teaspoon baking powder
- Cinnamon to taste
Toppings
- Almond butter
- Strawberries
- Walden Farms sugar-free pancake syrup
Preparation
Grate the zucchini
Mix the dry ingredients: buckwheat flour, baking powder, cinnamon, and protein powder together in a bowl
In a separate bowl, beat the egg
Combine the egg and grated zucchini with the dry ingredients, then gradually add water to achieve the desired batter consistency
Heat a non-stick pan over medium heat and cook the batter into pancakes until golden brown on both sides
Serve the pancakes with the toppings
