High-Protein Zucchini Pancakes (gluten-free)
9 ingredients · 25 minutes· 21 pancakes
If your garden is overflowing with zucchini - or you came home from the farmers' market with more than you intended (guilty 🙋♀️) - these High-Protein Zucchini Pancakes are one of my favourite ways to use them.
They're fluffy, comforting, naturally gluten-free, and made with simple whole-food ingredients. Whether you're looking for a nourishing breakfast, an easy snack, or a supportive dessert, these pancakes are an easy way to add more protein and fibre to your day.
Why You'll Love These High-Protein Zucchini Pancakes
These pancakes are:
Naturally gluten-free
High in protein
Rich in fibre
Made with simple, whole-food ingredients
Perfect for meal prep
A delicious way to use fresh summer zucchini
They also freeze beautifully, making them an easy grab-and-go option for busy days.
Why These Ingredients Support Women's Health
One of my favourite things about this recipe is the balance of protein, fibre, and carbohydrates.
Zucchini
Fresh zucchini adds moisture, fibre, and a subtle freshness. It's also an easy way to eat more gut-friendly vegetables.
Oats
Oats are one of my favourite whole-food carbohydrates. They're rich in beta-glucans, a unique type of soluble fibre that helps nourish beneficial gut bacteria and supports immune health.
Whey Isolate & Egg Whites
The protein in this recipe comes primarily from whey isolate and egg whites.
These high-quality, animal-derived proteins provide all of the essential amino acids needed to support muscle maintenance and growth.
This becomes especially important during perimenopause and menopause, when hormonal changes can make it more challenging to maintain muscle, strength and body composition.
Small choices like including high-quality protein and fiber at meals and snacks really do add up over time.
Directions for High-Protein Zucchini Pancakes
If using whole rolled oats, blend them into a flour.
Shred the zucchini and squeeze out as much moisture as possible.
Add all ingredients except the zucchini to a blender or or food processor and blend until relatively smooth.
Mix in the shredded zucchini. Let the batter rest for 5 minutes to allow the coconut flour to absorb moisture.
Heat a non-stick pan over medium-low heat. Add coconut oil and allow to melt.
Scoop approximately ¼ cup batter for each pancake.
Cook for 2–4 minutes per side, or until lightly golden and cooked through.
Repeat with remaining batter.
Ingredients
1½ cups unsweetened almond milk
⅓ cup coconut flour (50g)
2 cups rolled oats (200g)
2 tsp baking powder
120g whey isolate, Schinoussa French Vanilla used (new 2026 formulation)
2 large eggs
1 cup egg whites, raw
¼ tsp sea salt
1 cup shredded zucchini, squeezed well to remove excess moisture
Optional: squeeze of fresh lemon or Lemon-flavoured stevia, to taste
Notes
How to Serve - These pancakes are delicious on their own, but they're even better with:
Fresh peaches or berries
Fried apples
A drizzle of pure maple syrup
Greek yogurt
My Cottage Cheese "Whipped Cream"
Meal Prep - These freeze beautifully! Make extra and keep a back-up batch in the freezer.
