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Zucchini Chocolate-Chip Protein Pancakes

These Zucchini Chocolate-Chip Protein Pancakes are fluffy, protein-packed, and subtly sweet with a sneaky serving of veggies. Perfect for a wholesome, quick breakfast!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Breakfast
Keyword: Easy, Gluten-Free, Healthy, Protein, Quick, Vegetables
Servings: 4 servings

Ingredients

  • 1 cup grated zucchini about 1 medium zucchini
  • 1 cup rolled oats
  • 1 scoop protein powder vanilla or unflavored works best
  • 2 large eggs
  • 0.5 cup almond milk or any plant-based milk
  • 1 teaspoon baking powder
  • 0.5 teaspoon vanilla extract
  • 0.25 cup chocolate chips dairy-free if preferred
  • pinch salt
  • cooking spray or oil for the pan

Instructions

Step 1: Prepare the Zucchini

  • Start by washing and grating your zucchini using the coarse side of a grater. There's no need to peel it; the skin is nutritious and adds nice color to your pancakes. After grating, gently squeeze out some of the excess moisture using a clean kitchen towel or paper towel, but don’t wring it dry—some moisture helps keep the pancakes tender.

Step 2: Blend the Dry Ingredients

  • Add the rolled oats, protein powder, baking powder, and a pinch of salt to a blender or food processor. Pulse until the oats reach a fine, flour-like consistency. This will ensure your pancakes have a smooth texture without large oat chunks.

Step 3: Mix the Wet Ingredients

  • In a medium bowl, whisk together the eggs, almond milk, and vanilla extract until combined. Then stir in the grated zucchini.

Step 4: Combine Wet and Dry

  • Add the oat and protein powder mixture to the wet ingredients bowl. Stir gently until just combined. The batter will be thick but scoopable. Fold in the chocolate chips last to distribute them evenly.

Step 5: Cook the Pancakes

  • Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 3-4 minutes on the first side, or until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes until golden and cooked through.

Step 6: Serve and Enjoy

  • Serve your Zucchini Chocolate-Chip Protein Pancakes warm with your favorite toppings. A drizzle of pure maple syrup, a dollop of yogurt, or fresh fruit all complement these pancakes beautifully.

Equipment

  • Grater
  • Blender or food processor
  • Medium Bowl
  • Non-stick skillet or griddle
  • Whisk

Notes

  • Don’t over-squeeze the zucchini; leaving a little moisture makes the pancakes tender and moist.
  • If your batter seems too thin, add a tablespoon or two of oat flour to thicken it up.
  • Use a non-stick skillet and moderate heat to prevent burning and ensure even cooking.
  • For an extra boost of flavor, sprinkle a pinch of cinnamon or nutmeg into the batter.
  • These pancakes freeze well—just separate them with parchment paper and store in an airtight container.