Easy protein pancake breakfast to prepare in advance!
These protein pancakes are so easy and perfect for a hearty breakfast. For me, I needed a pre-workout meal that was fast to heat up at 5am and would fuel my body with the right food groups to power through an hour workout! I’m all about meal planning and meal prepping – download my free meal planning tips and check out my meal prep post!
Since zucchini aren’t that awesome in the winter, I bought 2 containers of pre-spiralized zucchini and food processed them some, then I mashed 2 uncooked plantains, beat up the eggs and mixed it all that in a bowl. Next, I added cinnamon, vanilla and some avocado oil. Put all that into a blender and then cook them up on a skillet or use my method and cook on a sheet pan to save time.
Heat your pancakes in the microwave or toaster oven and top with all natural peanut butter. You can even make a sandwich out of 2 pancakes!
Zucchini Plantain Protein Pancakes
Ingredients
- 2 mashed plantains ripe but not too ripe (yellow, or yellow with some brown spots)
- 1/3 cup oats
- 3 cups shredded zucchini
- 2 tbsp avocado oil
- 4 eggs
- 2 egg whites
- 1/4 tsp salt
- 1 Tbsp cinnamon
- 2 tsp coconut oil or ghee butter
Instructions
- Place all ingredients in a blender.
- Puree until smooth.
- Warm coconut oil or ghee butter (I use a tbsp) in cast-iron pan or skillet (you may need to add oil in between pancakes to prevent sticking)
- Once oil is hot, drop puree by 1/4 cup on to skillet.
- Cook approx. 3 minutes per side or until cooked through.
Notes
