Recipe: Zucchini Bread Protein Pancakes

You may have heard a time or two that breakfast is the most important meal of the day. This couldn’t be more true for food blogger and dietitian Meme Inge. Her blog, Living Well Kitchen, is all about putting a healthy twist on traditional Southern fare. Here, the Mobile native shares one of her most popular energy-boosting breakfast recipes that will keep you moving throughout the day.

Zucchini Bread Protein Pancakes

Protein pancakes are some of the most popular recipes from Meme’s blog. She’s experimented with a number of different flavors, ranging from carrot cake to bacon to birthday cake flavored.

1 1/4 cup oats (old-fashioned oats or quick oats) 
1 cup cottage cheese
4 eggs
1 teaspoon vanilla extract
1 cup shredded zucchini (about 1 small zucchini)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon lemon zest
maple syrup (to top, if desired)
butter (to top, if desired)

1. In the bowl of a food processor, add oats, cottage cheese and eggs. Blend until completely smooth. Add remaining ingredients and blend until incorporated.
2. Heat a nonstick griddle or skillet over medium heat. Cook pancakes until tiny bubbles form over the surface of the pancake batter, about 2 to 4 minutes. Flip pancake and cook until done, another 2 to 4 minutes.
3. Top with a little real maple syrup and/or butter, if desired. Serves 4, makes 8 pancakes.

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Nutrition Facts (per 2 pancakes)
225 calories, 8.4g fat (2.4g saturated), 21g carbohydrates,  3g fiber, 16.7g protein (gluten, tree nut, peanut and soy free)

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