Blog

Tips, tricks, rants & more

Zucchini Carrot Pancakes

Pancakes made from veggies means you can have them for breakfast, lunch and dinner… right? The zucchini base helps to keeps these flapjacks super moist, soft and low carb. Makes 4 large Pancakes. 4 Fibre

Macros
Serving Size
Entire recipe
Calories
210
39g
Proteins
9g
Carbs
2g
Fats
Ingredients
  • 1 scoop Whey protein (I used Cellucor’s Cinnamon Swirl– 35g)
  • 120g Egg Whites
  • 1 tsp vanilla
  • 1/2 tsp Baking Powder
  • 50g Finely Grated Zucchini
  • 50g Finely Grated Carrot
Instructions
  1. Once you’ve grated and weighted the zucchini, squeeze out excess water with a paper towel or dish towel.
  2. Mix protein, egg whites, vanilla and baking power together
  3. Add in veggies and mix
  4. Cook on medium heat like regular pancakes, flipping when bubbles form
    Notes
  • You can use a food processor to finely grate the veggies or even mix all ingredient
  • These also taste great with other protein flavours such as Cellucor’s Molten Chocolate