Zucchini Chocolate-Chip Protein Pancakes
If you’re looking for a breakfast that combines nourishment, flavor, and a sneaky serving of veggies, these Zucchini Chocolate-Chip Protein Pancakes are exactly what you need. Fluffy, protein-packed, and subtly sweet with the irresistible addition of chocolate chips, this recipe elevates your morning routine without any fuss. Whether you’re fueling up for a busy day or craving something wholesome yet indulgent, these pancakes hit the spot every time.
Why This Recipe Is a Must-Try
Zucchini Chocolate-Chip Protein Pancakes are a game changer for anyone wanting a balanced breakfast that doesn’t compromise on taste. The grated zucchini adds moisture and a gentle veggie flavor that blends seamlessly with the chocolate chips’ sweetness. Plus, the protein powder and eggs make these pancakes a filling choice that keeps hunger at bay for hours.
Not to mention, this recipe uses simple, clean ingredients that you likely already have on hand, making it super accessible for weeknights or lazy weekends. If you love experimenting with oatmeal or grain-based breakfasts, you might also enjoy the Peach Ginger Overnight Oats Parfait, which is another fantastic way to start your day with wholesome goodness.
These pancakes are naturally gluten-free if you use certified gluten-free oats and your preferred protein powder is free from gluten. The best part? They come together in under 20 minutes and can easily be doubled for meal prepping. Healthy, delicious, and quick—what’s not to love?
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
- 1/2 cup almond milk (or any plant-based milk)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 cup chocolate chips (dairy-free if preferred)
- Pinch of salt
- Cooking spray or oil for the pan
How To Make Zucchini Chocolate-Chip Protein Pancakes
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.
Expert Tips
- 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.
- Make sure your protein powder doesn’t have any added sugars or artificial ingredients to keep the pancakes clean and wholesome.
- These pancakes freeze well—just separate them with parchment paper and store in an airtight container.
Variations and Customizations
- Nut Butter Swirl: Add a spoonful of almond or peanut butter to the batter before cooking for a nutty twist.
- Fruit Boost: Fold in blueberries, raspberries, or sliced bananas alongside the zucchini for extra natural sweetness.
- Spiced Up: Add 1/2 teaspoon of cinnamon or pumpkin pie spice to the batter for a warming flavor.
- Vegan Version: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use your favorite plant-based protein powder.
- Chocolate Chip Swap: Use cacao nibs or chopped dark chocolate for a less sweet but more intense chocolate flavor.
How to Store Leftovers
Once cooled, store any leftover Zucchini Chocolate-Chip Protein Pancakes in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in the toaster or warm on a skillet over low heat until heated through. For longer storage, freeze the pancakes by placing parchment paper between each one in a freezer-safe container or zip-top bag. They’ll keep well for up to 3 months. Just thaw overnight in the fridge or toast straight from frozen.
FAQ
Can I use regular flour instead of oats?
Yes, you can substitute rolled oats with whole wheat flour or all-purpose flour, but the texture will change slightly. Oats provide a hearty chew and fiber that makes these pancakes more wholesome.
What kind of protein powder works best?
A vanilla-flavored whey or plant-based protein powder works beautifully here. Choose one with a mild flavor to complement the zucchini and chocolate chips without overpowering them.
Can I make these pancakes ahead of time?
Absolutely! They keep well in the fridge for several days and freeze beautifully. Preparing a batch on the weekend is a great way to have quick breakfasts ready during the week.
Is it necessary to peel the zucchini?
No peeling is needed. The skin is thin and adds valuable nutrients and color to the pancakes. Just wash the zucchini well before grating.
Conclusion
Zucchini Chocolate-Chip Protein Pancakes are the perfect blend of nutrition and indulgence, making breakfast exciting and satisfying. With simple ingredients, quick preparation, and endless versatility, this recipe is a wonderful addition to your morning lineup. Whether you’re a seasoned pancake lover or trying to sneak more veggies into your diet, these pancakes hit all the right notes. Serve them up with your favorite toppings and enjoy a breakfast that’s as delicious as it is nourishing.
Share on Pinterest

Zucchini Chocolate-Chip Protein Pancakes
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.