Recipe: Zucchini Protein Pancakes with Almond Butter and Blueberries

Who doesn’t love pancakes? How about protein pancakes?! What we love about this recipe is how well balanced of a meal it is, with protein, carbs, and fat, and how few ingredients it uses! A perfect breakfast for the family on the weekends, or even during the week!

Serves: 1

Calories: 422

Protein: 43 g, Carbs: 23 g, Fat: 17 g


  • 30 g ISO-100 Gourmet Vanilla Protein Powder
  • 75 g freshly grated (small grated) zucchini
  • 92 g liquid egg whites
  • 1 tsp Baking Powder
  • 140 g frozen blueberries
  • 32 g all-natural almond butter (no sugar or oil added)


  • Grate zucchini using a fine grater. There is no need to squeeze moisture out as it will add moisture to the pancake.
  • Mix ingredients (ISO through baking powder) together using a blender or hand mixer (if you don’t have either, that’s fine! Just use a fork).
  • Spray and heat a skillet with non-stick spray
  • Pour batter into pain and cook until done
  • While pancake is cooking, put blueberries in Microwave for 1 min 30 sec, or until soft.
  • When pancake is done, spread almond butter on pancake and top with blueberries!
  • Enjoy!

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