Anyone that knows me, knows that I love Pancakes!!! When I was growing up EVERY Saturday my dad would make pancakes from scratch.
Now, I still love pancakes but have found ways to expand the volume and fill them with protein.
34C | 3F | 40P | 6Fib
Ingredients (per serving):
- 53g Kodiak Cakes, protein packed buttermilk flapjack and waffle mix
- 100g shredded zucchini
- 1g stevia
- 138g egg whites
- 1 second spray oil
- Toppings of choice
I use the shredded zucchini to double the volume but it still keeps the same flavor of the pancakes. I also use the egg whites instead of water as my mixing agent. This increases the protein. I like a sweeter pancake so the stevia takes it from a waffle flavor to a pancake.
Costco carries these giant boxes of pancake mix! It’s the best price I have found!!!
Step 1: Shred zucchini
Step 2: Add stevia to zucchini. I put the zucchini in first so that the pancake mix doesn’t stick to my bowl. I also love this 4 cup mixing cup. It allows me to just pour right into the pan.
Step 3: Add pancake mix
Step 4: Add egg whites
Step 5: mix with a fork
Step 6: Spray pan and cook pancakes, I find that I have to use a rubber scraper to get them to flatten out and become round… that pesky zucchini makes them weird shapes
Step 7: Stack and enjoy
I get pretty creative with my toppings, this particular day I used the Walden Farms chocolate syrup and raw unsweetened coconut to make “German Chocolate Cake – Pancakes”