Plant-Based Recipes

Zucchini Pancakes

Light and fluffy, these whole grain Zucchini Pancakes (made with homemade quinoa flour!) spiced with cinnamon and vanilla and topped with delicious fruit, make the best weekend breakfast!

-Ingredients-
2 flax eggs ( 1 egg = 1TBSP ground flax seed + 2.5 TBSP water)
1 cup quinoa flour
1/4 cup almond flour
1/4 cup IdealRaw Vanilla or White Chocolate Chai Protein
2 TBSP arrowroot
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla
½ teaspoon sea salt
1¼ cup non-dairy milk
3 TBSP melted coconut oil
1 TBSP maple syrup
1 cup shredded zucchini pressed

-Instructions-
Preheat a griddle over medium heat. Whisk together the flax and water for the flax eggs and set aside.

To make Quinoa flour simply grind it in a blender until it becomes a super fine powder. It tastes best if you toast the whole quinoa in a pan until it’s a light nutty aroma then grind in the blender.

In a large mixing bowl, whisk together the flours, IdealRaw protein, baking powder and salt. Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms.

Grate the zucchini on a box grater and the place the shredded zucchini in a clean dish towel. Squeeze it into a ball and press all the moisture from the zucchini. Fold it into the batter.

Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains. Serve warm with fresh berries and pure maple syrup.

Enjoy!

 

 



Amy Huber

Amy Huber

Writer and expert


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