High Protein Zucchini Pancakes [Gluten Free, Low Carb]

3 high protein zucchini pancakes on a plate, topped with sour cream and green onions.

5 from 1 vote

High Protein Zucchini Pancakes [Gluten Free, Low Carb]

This High Protein Zucchini Pancakes recipe takes only a few minutes of work, with fantastic results. A great way to take your protein powder!

Prep Time5

Cook Time6

Total Time11

Course: Breakfast

Cuisine: Canadian

Diet: Diabetic, Gluten Free

Servings: Serving

Calories: 453kcal

Equipment

Large nonstick pan or Griddle

Ingredients

1 cup Shredded Zucchini
¼ cup Shredded Cheddar Cheese
¼ cup Unflavoured, Unsweetened Whey Protein Isolate
1 tablespoon Finely Chopped Green Onion
1 tablespoon Oil of Choice I tend to use Olive Oil, Coconut Oil, Avocado Oil, or MCT Oil
¼ teaspoon Baking Powder
Pinch Salt
1 Large Egg
Oil or Pan Spray for cooking
Optional Garnish: Sour Cream, more sliced green onions, etc

Instructions

Measure shredded zucchini, blot with paper towels to absorb any surface moisture. Set aside.
In a medium bowl, mix together everything but zucchini and egg until well blended.
Add egg, mix just until well distributed, then add zucchini and mix well.
Heat a large nonstick skillet over medium heat, spray with nonstick spray.
Use a ⅓ cup measure to pour batter out into 3 pancakes.
Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.
Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through.
Note: Overcooking can lead to dry pancakes!
If needed, repeat the cooking process with any remaining batter.
Serve the zucchini protein pancakes with your favorite toppings - butter, Greek yogurt, sour cream, green onions, more cheese - or just plain.

Notes

Leftovers

These pancakes are best served fresh. If you do end up with leftovers, they can be stored in an airtight container in the fridge for up to 3 days. Gently reheat before serving.

Nutrition