Lemon-Zucchini Pancakes Recipe

SERVES 2 • READY IN 20 MINUTES OR LESS

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 syrup.

INGREDIENTS

• 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 canola oil or safflower oil

• 2 tablespoons Ideal Protein Maple Flavored Syrup