Zucchini banana pancakes
One of dietitian Erin McCarthy's go-to breakfasts, these pancakes have fruit, vegetables and protein built right in so they make a balanced meal on their own. They're also an easy snack or pre-workout energy boost.
Dietitian Erin McCarthyCook Red Bluff
To print this recipe, choose a print size:
1/4 cup coconut flour
1 tbsp. cinnamon
3 tbsp. water
1 zucchini, shredded
1 banana, mashed
3 tbsp. coconut oil
Whisk eggs, then add coconut flour and cinnamon. Add water as needed to thin consistency of batter. Stir in zucchini and banana. Warm skillet on stove and melt 1/2 tbsp. coconut oil in it. Spoon in batter and brown pancake on both sides until done. Repeat with remaining batter and oil. Top pancakes with nut butter and fruit, if you wish.