Okay, okay, I know I have posted a lot of protein pancakes but I seriously just love them. I also love that you can make them in so many different ways. So I’m going to give you yet another recipe to try out.
After my post this week on Meal Planning & Reducing Food Waste. I took a look in my fridge and realized I didn’t exactly follow my own advice last week. That largely had to do with the Costco run that Tom and I took last weekend. I mean, who goes to Costco and only buys what they went in there for!
I get so excited about all the produce and food that I just want to buy everything. However, I failed to consider that we are leaving for another vacation on Thursday so I have less than a week now to use up all the food in my fridge.
I had a half zucchini that was starting to get a little soft in the fridge. Last weekend, a friend of mine told me she had been making zucchini pancakes. While most people might be disgusted by that notion, I was intrigued! So when I saw that half zucchini, I knew exactly what to do with it!
Zucchini Protein Pancakes
Makes 4 Pancakes
- 1/2 Cup Zucchini, Shredded
- 1/2 Cup Rolled Oats
- 1/2 Cup Cottage Cheese
- 1/2 Banana, Mashed
- 2 Tbsp Egg Whites
- 1 Tbsp Flaxseed
- 1 tsp Cinnamon
- Mix all ingredients and add to blender. Blend until all ingredients mixed well.
- Pour into heated pan, and cook each side about 3 minutes or until cooked through
These turned out great, you would never know there was zucchini in these pancakes. It makes the perfect breakfast to serve those who do not like vegetables very much. Just don’t them see you making them!
I topped mine with almond butter, fruit and a little bit of maple syrup as I was trying to be extra Canadian and send good vibes to our athletes 😉
Looks like my good vibes worked as our ladies brought home Gold in Hockey and our men face off for Gold tomorrow!! Anyone else going to be up at 5 a.m. to watch the game? Because I know I am!
Have you ever stuck to your list at Costco?