recipes

Cheesy Zucchini Protein Pancakes (Yum!)

I’m a big fan of brunch – the combination of both breakfast and lunch in one single meal. Mostly, I like my brunch to be savory but light, and these cheesy zucchini pancakes fit the bill perfectly. They are bursting with flavor from the gouda cheese and minced garlic, and filled with delicious grated zucchini. How amazing does that sound?




Protein Zucchini Pancakes




Total Time

30 mins

Prep: 15 minutes

Cook: 15 minutes

Servings

8

Nutrition

159 cals

Protein Zucchini Pancakes

To make these savory pancakes, you’ll need around 3 cups of grated zucchini, which you’ll have to toss with a little salt and let rest for a while. After it has rested, you’ll need to squeeze out every inch of water there is from the zucchini (make sure you do not skip the step as it will make a huge difference in how your pancakes turn out). Next up, combine the grated zucchini with amaranth flour, gouda cheese, minced garlic and eggs in a large bowl and season with salt. Allow the batter to chill in the refrigerator for at least 10 minutes.

Once the batter has been chilled, form small balls of batter with your hands, making sure to squeeze out any access liquid at this time. Heat up a little oil over medium heat in a non-stick skillet, the place about 4 balls of batter in the skillet, pressing them down with a spatula to flatten them into pancakes. Allow the batter to cook until the bottom is a beautiful golden brown and the aroma of the ingredients rises. Flip pancakes over and allow them to cook a little more until the other side is also golden. Now all you have to do is to tuck in and enjoy!

Protein Zucchini Pancakes Protein Zucchini Pancakes

More Healthy Pancake Recipes:

Protein Pancakes with Fresh Strawberries
Low Carb Walnut and Coconut Pancakes

Ingredients

  • 3 cups of grated zucchini
  • 1 teaspoon salt
  • 1 cup of amaranth flour
  • ¼ cup grated gouda cheese
  • 3 large garlic cloves, minced
  • 2 large eggs, beaten
  • Salt to taste
  • 2 tablespoons of coconut oil

Directions

  1. Place grated zucchini in a colander over the sink and sprinkle with salt then toss to combine. Let sit for 10 minutes, and then use a cheese cloth or a clean kitchen towel to squeeze all the water out of the zucchini. (Make sure you squeeze as much water out as you can, as this will affect how well your pancakes turn out.)
  2. In a large bowl, combine grated zucchini, amaranth flour, gouda cheese, minced garlic, and eggs, and then season with salt to taste.
  3. Let pancake batter chill in the refrigerator for at least 10 minutes
  4. Once batter has been chilled, scoop two tablespoons of batter to form a small ball (squeezing out any access water if necessary), then place on a plate. Repeat until all batter is used up.
  5. Heat up coconut oil over medium heat in a non-stick skillet.
  6. Place 4 or 5 balls in the heated skillet and use a spatula to flatten the balls to make pancakes
  7. Allow batter to cook until underside is golden brown, then flip over and cook some more until the other side is also golden.




Nutrition

Calories

159 cals

Fat

7.4 g

Protein

6.4 g

Carbohydrates

18 g

Sugar

1.7 g

Fiber

2.1 g

protein pancakes

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