These Zucchini Protein Pancakes make a healthy snack in as little as 10 minutes.
They're great for sneaking a few extra greens into your day and they're surprisingly filling. They're gluten free and can easily be made dairy free or vegan too.
All you need:
1 x KOJA Protein Pancake Mix - Coconut & Maca
1 x Small Zucchini (approx 2/3 cup grated)
1 x Free range Egg
140ml any milk of your choice, we used Oat Milk
Finely chopped spring onions or chives (optional)
Pinch of salt to taste (optional)
Vegan option: Skip the egg and replace with 1/2 a mashed banana and a little extra mylk. See back of KOJA packet for instructions
For the Yoghurt:
1 Cup Natural or Greek yoghurt (Dairy Free option Natural Coconut Yoghurt)
1/2 Cup Mint leaves roughly chopped
5-6 Chives finely chopped
Grate the zucchini
In a medium bowl empty the KOJA Protein Pancakes mix, add 1 egg, 140ml milk and the zucchini and mix together with a fork. If the mixture appears a little too thick, add a dash more milk.
Heat a non stick pan with a teaspoon of oil (we prefer coconut or olive)
Spoon small amounts of the Protein Pancake mixture in, cook for 3 mins on one side and then flip and cook until golden.
Perfect to enjoy hot or cold.
In a small bowl, stir together the yoghurt, mint leaves and chives. Dollop on the Protein Pancakes or dip straight in.
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