It’s Fat Tuesday and you know what that means…or maybe you don’t. You’re probably not thinking the same thing I’m thinking, which is: pancakes and Mardi Gras colors on the blog today! I still have yet to make it to New Orleans for Mardi Gras or really at all aside from a quick stop on a cross country trip. It’s on my list of things to do, but for now, I’m house hunting in San Antonio. That’s right folks, I’ll be leaving beautiful California in my rear view mirror this summer as I head to San Antonio for a couple years of grad school “fun.” I’ll be sad to leave the creative mecca that is San Francisco (not to mention the friends I have here), but I’m excited for the possibilities of what lies ahead!
Back to the pancakes before I so rudely interrupted your maple syrup daydreams with a little dose of nostalgia…so I actually meant for these pancakes to have a lot more zucchini in them but I ran out! Bad planning on my part, but luckily I had a really ripe banana on hand and just improvised. You could totally skip the banana and instead use double the amount of zucchini that you see in the recipe. Especially since that’s what I meant to do in the first place.
This giant stack is actually 2 servings, which is the entire recipe. It’s just more fun (and prettier) to stack up a pancake tower than to have a realistic 3-4 pancake stack. Now go make some pancakes and indulge!
Zucchini Chocolate Chip Protein Pancakes
- 2/3 cup oat flour
- 1 scoop Jay Robb's Vanilla Whey Protein
- 1/4 cup PB2 powdered peanut butter
- 2 tbsp mini semi-sweet chocolate chips
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/3 cup grated zucchini excess moisture squeezed out
- 1/3 cup banana mashed
- 2 egg whites whisked
- 1/4 cup unsweetened vanilla almond milk
- Optional: Greek yogurt and maple syrup for serving
Mix dry ingredients, then add wet ingredients and mix until just combined.
Heat griddle or non-stick skillet over medium-high heat. Spray with coconut oil and spoon approx. 4 inch pancakes on.
Once pancakes begin to bubble on top, flip and cook on the other side. Continue with remaining pancake batter until it's gone.
I mixed 3 tbsp Greek yogurt with 1 1/2 tbsp casein protein powder to get the creamy whip you see on top of my pancakes.
Oh, quick note – that’s an owl shaped mug in the background in case you missed it. Thanks, Bed, Bath and Beyond!