Zucchini Pancakes with Yogurt
Zucchini Greek Yogurt Pancakes are packed with protein, whole grains and fiber. A mouthwatering stack that's fluffy on the outside and creamy on the inside. A great low calorie breakfast to start your day!
Servings: 10 pancakes
Ingredients
- 1 cup zucchini ~1 small zucchini
- 2 egg whites
- 1 cup Greek yogurt
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 3/4 cup Gluten Free oat flour or regular oat flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
Instructions
- Heat a nonstick electric skillet to medium heat.
- Add all ingredients to a blender or food processor & process until smooth.
- Once the skillet is hot, scoop 1/4 cup of the batter onto the skillet to form a pancake.
- Cook 3-4 minutes until small bubbles form in the center then flip and cook another 2-3 minutes.
- Transfer pancakes to a wire rack to cool until all pancakes are cooked. Enjoy with fresh fruit and nut butter!
Notes
- Store in an air tight container in the refrigerator up to one week.
Nutrition
Serving: 1pancake | Calories: 67kcal | Carbohydrates: 9g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 81mg | Potassium: 158mg | Fiber: 1g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 0.5mg