Sweet lemon Poppy seed zucchini protein pancakes with 20 grams of protein for the full batchJump to Recipe
The full recipe for these zucchini pancakes has 260 calories, 26 g protein, 31 grams of carbs, and 6 grams of fat.
Why and How to eat Zucchini:
We are all about zucchini at our house right now. Not only is it in season and available in huge quantities, but it is so easy to add some zucchini into your regular recipes.
Why? What are the health benefits of zucchini?
- full of nutrients (vitamins A, C, K & B6; magnesium, and potassium to name a few)
- rich with antioxidants
- both soluble and insoluble fiber aid digestion and help keep your gut healthy
- reduces blood sugar levels
- may lower blood pressure
- low calorie dense food which aids in healthy weight loss
- improves vision and skin elasticity
How? What are some other fun and creative ways to use zucchini?
- Try dipping raw zucchini in hummus
- Add zucchini to stir fry
- Blend zucchini into a smoothie with almond milk, a banana, and blueberries
- Toss zucchini noodles in your favorite pasta sauce (instructions for making zoodles can be found here)
- Add zucchini raw into your salads — you can slice or grate it
- Boil zucchini and then blend into soups
- Sauté with a little olive oil and garlic, then serve as a healthy side dish
- Cube and spritz with olive oil, sprinkle with kosher salt and then roast
- Shred zucchini and mix in with scrambled eggs
- Slice thinly and marinate in pesto or any vinegarette
- Spread sliced zucchini on a platter and sprinkle with feta cheese and fresh dill for a yummy appetizer
- Wrap thin slices around your favorite fish or shrimp and grill
- Grate and add to your favorite cake or brownie recipe (adds moisture)
- Add shredded zucchini to hamburgers, turkey burgers, or veggie burgers
- Grill until tender and then use the zucchini as the “chips” in your nachos
- Create zucchini chips by slicing thinly, adding olive oil and dehydrating in a dehydrator or high oven temperature
- Scoop out the seeds and replace with fillings such as lentils, ground turkey, black beans, etc. Top with grated cheese and bake
The sky is the limit with zucchini! It’s mild flavor makes it a perfect add-in for so many recipes! To get the most nutrient value out of your zucchini do not peel it. The deep green color tells you that the skin is full of needed nutrients. Zucchini skin is full of carotenoids which your skin also needs.
Carotenoids protect of skin from UV rays and pollution. The high water content in zucchini skin also helps hydrate your skin helping it keep its elasticity and smooth hydration. So leave the skin on! The skin of zucchini is thin and easy to shred and digest.
How to make zucchini protein pancakes
To make these pancakes sweet, rather than savory, I decided add lemon extract and poppy seeds. I love anything lemon-y and these zucchini pancakes imitate the flavor of my favorite lemon poppy seed muffins. Yum!
- egg whites– adds clean protein
- dry oats-for whole grain nutrition
- baking powder
- vanilla protein powder– mixes well with the lemon flavor and boost protein
- lemon extract– for that lemon flavor!
- shredded zucchini-adds a green vegetable!
- poppy seeds– for healthy fats
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- 1/2 cup egg whites
- 1/2 cup dry oats
- 1/2 teaspoon baking powder
- 15 grams vanilla protein powder
- 1 teaspoon lemon extract
- 1/2 cup zucchini shredded
- 1 teaspoon poppyseeds
- In a small blender, blend egg whites, dry oats, baking powder, protein powder, and lemon extract. Blend until smooth.
- Fold in shredded zucchini and poppyseeds.
- Cook on a hot skillet until both sides and center is cooked through.
- I got three pancakes, each 2 tablespoons.
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