Zucchini Cocoa Pancakes
Zucchini Cocoa Pancakes are vegan, gluten free friendly and low in calories! Made with simple wholesome, real food ingredients and oh so tasty! These pancakes are a sneaky way to add more healthy foods to your diet in a chocolaty way.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 5 pancakes
Calories: 82kcal
Make flax egg by combining flax seeds and water in small bowl. Refrigerate flax with water 15 to 30 minutes until mixture thickens and has an egg like consistency.
Place the banana, milk, vanilla extract and flax egg in a blender. Blend on high until smooth. Pour the mixture into a separate mixing bowl and stir in the shredded zucchini. Heat an electric griddle to medium heat.
Scoop 1/3 cup of the batter onto the griddle. 1/3 of a cup equals 1 pancake. Cook each pancakes 5 minutes until bubbles form on top and the bottoms are golden brown. They will take a while to setup on the first side. Carefully, flip pancakes then cook an additional 4 to 6 minutes.
Cool on a baking rack. Serve immediately or store in the refrigerator up to 7 days or in the freezer 30 days.
Serving: 1pancake | Calories: 82kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Sodium: 213mg | Potassium: 184mg | Fiber: 3g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 3.1mg | Calcium: 73mg | Iron: 0.9mg