How to Make Macro-Friendly pancakes and waffles

Pancakes are a staple on breakfast tables across the country. My kids love them too, of course! I always had some guilt about serving them though because I want them to have balanced macronutrients (protein, fat, carbohydrates) and vegetables at every meal. So I took a basic recipe for zucchini pancakes and doctored it up. Enjoy!

FYI: for my big family, I always make a DOUBLE batch.
*Note: this recipe can be used for waffles as well

Zucchini Pancakes and Waffles with protein

Prep: 10 min
Cook time: 30 min to make the whole batch
Yield: about 20 3″ pancakes

*This recipe can be gluten-free and dairy-free

Ingredients

• 2 large eggs
• 3 Tbsp olive or avocado oil
• 2 Tbsp sugar or sweetener (any variety will do, I like really like yacon syrup or maple syrup)
• 1/2 cup milk of choice (dairy-free milks work well, I generally use either Oat milk or Cashew milk)
• 1/2 tsp vanilla extract
• 2 cups shredded zucchini [about 1 1/2 zucchini or 9oz]; heaping cups are fine
• 1 cup all purpose flour [wheat flour and GF blends work – a great tasting GF blend is Cup 4 Cup]
• 1/4 tsp salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 serving of Vital Proteins collagen peptides (2 scoops)

Directions

1. Mix all liquid batter ingredients and shredded zucchini together in a medium bowl. or I like to use a liquid measuring cup with a pour spout because you can pour directly into the skillet. If that isn’t your thing, an old fashioned ice cream scooper works wonderfully for portioning out batter and not making a huge mess.
2. Add dry ingredients and mix just until combined. Do not over-mix the batter or they will become tough
3. Pancakes: Preheat cast iron skillet over medium heat
4. Pancakes: If not using cast iron and you need fat to make it nonstick, add a dab of coconut oil or avocado oil to the pan
5. Pour pancake circles into the pan; flipping each one when bubbles start to appear on the top
6. If desired, keep warm in a 200 degree oven until the batch is ready to serve
   
7. For waffles: pre-heat wafffle iron. Add the appropriate volume of batter for your iron. Close the top and cook.
8. Since this batter is a little more hydrated than traditional waffle batters, I let it cook about 30 seconds longer than other waffles.

*Top with your favorite toppings – whipped cream, syrup, honey, whole fruit, mashed fruit, jam, etc…

Give me a shout in the comments if you try this!

♥️ Diana

Written By

Diana Dutcher

I am an educator and entrepreneur who is passionate about non-toxic living. I get to be with my five kiddos (8, 6-year old twins, and 4-year old twins) in the mornings and teach in the afternoons or evenings. It’s a beautiful abundant life 💖