Ingredients
- 85g finely shredded zucchini or yellow squash (use the finest grating you have) – about half a small zucchini
- 50g very ripe banana, mashed – about half a small banana
- 1/2 cup liquid egg whites (from carton)
- 1/2 cup almond milk
- 1 tbsp ground flaxseed
- 1 tbsp vanilla protein powder
- 1/2 tsp cinnamon
Instructions
- In a small bowl, mix together zucchini and mashed banana. Set aside.
- In a small sauce pan, heat egg whites and almond milk over medium heat. Whisk continuously.
- After a minute, add in flax seed and protein powder. Whisk together. Let cook over medium heat for 2-3 minutes or until thickens up.
- Add in zucchini and banana mixture, stirring continuously. Let cook another 2-3 minutes or until mixture really has gotten thick. Add in cinnamon and continue to stir.
- Turn off heat and serve with toppings of choice! Blueberries, coconut, nuts, nut butter, other fruit!
Category: breakfast, gluten-free, dairy-freeMethod: stovetopCuisine: AmericanDiet: Gluten Free