Peanut Butter Zucchini Chip Pancakes {Gluten Free}

Peanut Butter Zucchini Chip Pancakes {Gluten Free}

It’s zucchini season in Minnesota. Seriously…they take over gardens everywhere. Zucchini are delicious and versatile, but you have to get creative to use them all up and not get bored. Do they grow these things like crazy everywhere else too? I guess they are also called summer squash so it makes sense…

Anyway…I have been talking about PB2 Powdered Peanut Butter lately and utilizing their product in some of my recipes. So you might wonder, why not just use regular peanut butter? Umm…use regular peanut butter too, and almond butter, and really any nut butter because they are DELICIOUS! However, when you want to lighten up a recipe or get that delicious peanut butter flavor without a ton of calories and fat this is the perfect alternative. 2 tablespoons of PB2 has just 45 calories, 1.5 grams of fat, and 0 saturated fat.

Back to how to use up those zucchinis…how about a healthy pancake?? With almost 17 grams of protein, these will keep you feeling full!

image

Quick. Easy. Healthy.

Top the pancakesย with whatever you like…more peanut butter, chocolate chips, fruit, or maple syrup.

image

Peanut Butter Zucchini Chip Pancakes {Gluten Free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10 pancakes
Ingredients
  • 1 cup gluten free rolled oats (not quick cooking)
  • ½ cup PB2 powdered peanut butter
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • pinch of salt
  • ½ tsp cinnamon
  • 1 cup grated zucchini, excess moisture squeezed out
  • ¾ cup plain, nonfat Greek yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • 50-60 dark chocolate chips (7-8 per pancake)
Directions
  1. To the food processor or blender add oats, powdered peanut butter, baking powder, baking soda, salt, cinnamon, zucchini, yogurt, eggs, and vanilla.
  2. Blend until it is a smooth, well combined mixture. The oats will blend up as well.
  3. Heat a skillet to medium low heat.
  4. Coat with a small amount of cooking spray, ghee, or butter.
  5. Pour on ¼ to ⅓ cup portions of batter for each pancake.
  6. Sprinkle some chocolate chips on each pancake. Then drip a little bit of batter over each chip so that they do not burn when you flip the pancake.
  7. Cook for 1 minute 30 seconds to 1 minute 45 seconds on the first side. Flip and cook for about 1 minute to 1 minute 15 seconds.
  8. Repeat until you have used all of the batter. Make sure to grease on between each pancake. I use melted butter and brush it on the pan.
  9. Top with bananas, peanut, butter, or maple syrup.
Notes
After the zucchini is grated, squeeze it over the sink or a bowl with a paper towel or kitchen towel. You can also set it in a fine mesh strainer and press it down to remove the liquid. If you skip this step the batter will be too wet.
Nutrition Information
Serving size: 2 Pancakes (1/4 of recipe) Calories: 279 Fat: 11.4 Saturated fat: 4.4 Carbohydrates: 32 Sugar: 8.7 Sodium: 151.4 Fiber: 5.7 Protein: 16.9

image

Enjoy!

Jess




10 thoughts on “Peanut Butter Zucchini Chip Pancakes {Gluten Free}”

Leave a Reply

Your email address will not be published.