Lemon Zucchini Pancakes

Sometimes you need to change things up a bit and have a new texture. These pancakes serve up beautifully with a cup of Earl Grey tea. Weight Loss is easy with a breakfast like this.


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


• 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)


Whisk the pudding mix, pancake mix, baking powder, and salt together in a medium bowl. Whisk the egg whites, water, lemon zest, and lemon juice together in a small bowl. Stir the wet ingredients into the dry ingredients. Fold in the zucchini. Heat the oil in a large nonstick skillet over medium heat. Pour the batter into the skillet in generous ¼-cup measures, making 4 pancakes. Spread the batter out slightly with the back of a spoon. Cook until the bottoms are browned and the tops show a few bubbles, 3 to 4 minutes. 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). 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.

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