Lemon Zucchini Pancakes

IDEAL PROTEIN PHASE 1 | SERVINGS: 2 | TOTAL TIME: 20 MIN

Perfect for a weekend morning with a cup of Earl Grey tea. Treat yourself to something a little different.

Ingredients:

• 1 packet Ideal Protein Vanilla Pudding Mix
• 1 packet Ideal Protein Golden Pancake Mix
• ¼ teaspoon baking powder
• large pinch salt
• 2 large egg whites
• ⅓ cup water
• 1 teaspoon grated lemon zest
• 1½ tablespoons lemon juice
• ¾ cup shredded zucchini
• 1 teaspoon olive oil
• 2 tablespoons Ideal Protein Maple Flavoured Syrup (reduce if you prefer less sweetness)

Instructions:

1. Whisk the pudding mix, pancake mix, baking powder, and salt together in a medium bowl.
2. Whisk the egg whites, water, lemon zest, and lemon juice together in a small bowl.
3. Stir the wet ingredients into the dry ingredients.
4. Fold in the zucchini. Heat the oil in a large nonstick skillet over medium heat.
5. Pour the batter into the skillet in generous ¼-cup measures, making 4 pancakes.
6. Spread the batter out slightly with the back of a spoon.
7. Cook until the bottoms are browned and the tops show a few bubbles, 3 to 4 minutes.
8. Use a wide plastic spatula to flip the pancakes (the tops may be quite wet; if the batter splatters a bit, use the spatula to press the batter neatly back into the pancakes).
9. Continue to cook until the bottoms are brown, 3 to 4 minutes, lowering the heat if the pancakes brown too quickly. Serve the pancakes with the syrup.

TIP: Some clients make these as waffles in a mini waffle maker. I love this Italian Pizzelle Waffle Maker.