Zucchini Bread Protein Pancakes

Zucchini Bread Protein Pancakes (High-Protein, Gluten-Free, and Delicious!)

These pancakes bring all the cozy, cinnamon-spiced flavor of classic zucchini bread—with a high-protein twist. Thanks to ingredients like cottage cheese, flaxseed, protein powder and oats, they’re fiber-rich, filling, and support your wellness goals without sacrificing taste.

They’re also naturally gluten-free, refined sugar-free, and customizable—try grated carrot instead of zucchini for a carrot cake vibe!

Enjoy!

xoxo

SiLLibake

Banana Granola Sheet Pan Pancakes

These pancakes bring all the cozy, cinnamon-spiced flavor of classic zucchini bread—with a high-protein twist.

Why You'll Love These Zucchini Bread Protein Pancakes Recipe:

• Protein-Packed & Satisfying
  With over 50 grams of protein per serving, these pancakes will keep you full and energized for hours—perfect for post-workout recovery or a high-protein breakfast.

• Tastes Like Zucchini Bread in Pancake Form
  Warm spices, grated zucchini, and a touch of vanilla give these pancakes the comforting, bakery-style flavor of homemade zucchini bread.

• Naturally Gluten-Free
  Made with almond flour, oats, and flaxseed, these pancakes are perfect for gluten-free diets—no refined flour needed.

• Hidden Veggie Boost
  Great for picky eaters or those looking to sneak in extra nutrients—grated zucchini adds moisture, fiber, and vitamins without overpowering the taste.

• Quick & Easy Blender Recipe
  Just blend, stir in your mix-ins, and cook! Minimal dishes, maximum flavor, ready in 15 minutes or less.

• Refined Sugar-Free
  Sweetened naturally with cinnamon and optional chocolate chips—these pancakes are low in sugar while still feeling like a treat.

• Meal Prep Friendly
  Make a double batch and store in the fridge or freezer for a grab-and-go breakfast all week long.

• Customizable
  Swap in grated carrots for a carrot cake vibe, use different protein powders, or adjust mix-ins like nuts, raisins, or berries.

• High in Fiber & Healthy Fats
  Thanks to flaxseed, oats, almond flour, and zucchini, these pancakes are rich in fiber and healthy fats that support digestion and hormone health.

• Kid-Friendly & Grown-Up Approved
  The flavor is subtly sweet and spiced—perfect for kids, but satisfying enough for adults too.

  How to Store Zucchini Bread Protein Pancakes

  1. Refrigerate:
  Let the pancakes cool completely, then store in an airtight container in the fridge for up to 4–5 days. Place parchment paper between layers to prevent sticking.

  2. Freeze:
  For longer storage, freeze them! Lay the cooled pancakes on a baking sheet in a single layer and freeze for 1 hour (flash freeze). Then transfer to a freezer-safe bag or container. They’ll keep for up to 2–3 months.

  3. Reheat:

  • Microwave: Warm 1–2 pancakes on a plate for 30–60 seconds.

  • Toaster or Air Fryer: Reheat for crispier edges—perfect straight from the freezer! Toast for 2–3 minutes until heated through.

Zucchini Bread Protein Pancakes

Recipe: Zucchini Bread Protein Pancakes

Prep Time: 5 min

Cook Time: 12-15 min

Serving: 1-2

Zucchini Bread Protein Pancakes

These high-protein zucchini pancakes taste just like cozy cinnamon-spiced zucchini bread—without the guilt. Packed with fiber-rich oats, flaxseed, and cottage cheese, they’re gluten-free, refined sugar-free, and easy to customize. Try grated carrot for a carrot cake protein pancake twist!

Ingredients:

¼ cup rolled oats, 20g

¼ cup almond flour, 24g

1 tbsp ground flax, 7g

1 egg, plus 1/3 cup egg whites (or 3 whole eggs)

1/2 cup cottage cheese, 110–115 g

1 tsp baking powder, 4g

1/2 tsp cinnamon, 1.5g

1/2 tsp vanilla extract, 2.5g

½ serving vanilla protein powder, 15g (I used New Zealand whey isolate)

1 small-medium zucchini, grated, 60g (approx. 1/2 cup grated), water removed (grated carrot can also be used)

¼ cup pecans or walnuts, 25-30g (optional)

2 tbsp chocolate chips, 28g (optional)

Directions:

1.       Add all the ingredients, except for grated zucchini, nuts & chocolate (if using) to a blender, blend until smooth.

2.       Then stir in your zucchini, nuts, & chocolate chips

3.       Grab a medium sauté pan, use butter or any other fat you prefer, once its hot enough you can add your batter.  I prefer to make one pancake at a time, it makes 4 large pancakes.  Once there are bubbles around the edges, they are ready to flip. Each pancake should take 3-4 min total.

Storing Pancakes: Ensure they are completely cooled before storing them in your fridge for up to 5 days.  Store in freezer for up to 3 months.

Nutrition

Nutrition (Approx): 4 pancakes (entire recipe)

Calories: 350kcal | Protein: 52g | Carbs: 22g | Fiber: 6g | Sugar: 5g | Fat: 17g