Zucchini Pumpkin Protein Pancakes
Ingredients
- 1 egg
- 1/4 cup organic buckwheat flour
- 1 1/2 tablespoons coconut flour
- 1/4 zucchini, grated (optional)
- 1/4 cup pumpkin purée
- 1 scoop high performance nutrition vegan pumpkin spice protein powder
- water, as needed for consistency
- 1/2 teaspoon baking powder
- cinnamon
Toppings
- vanilla espresso barney butter
- dang foods toasted coconut flakes
- walden farms sugar-free pancake syrup
Preparation
Combine dry ingredients in a bowl: buckwheat flour, coconut flour, baking powder, cinnamon, and protein powder
In a separate bowl, mix wet ingredients: egg, pumpkin purée, and grated zucchini if using
Add wet mixture to dry ingredients and stir until combined
Add water to achieve desired batter consistency
Heat a skillet or griddle over medium heat
Pour batter onto the skillet and cook until bubbles form, then flip and cook until golden
Serve with toppings
