Zucchini Chocolate Pancakes
Zucchini Chocolate 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.
Servings: 5 pancakes
Ingredients
- 1 tablespoon flax meal plus 2 tbsp water to make a flax egg
- 1 banana very ripe
- 1/4 cup zucchini shredded
- 1/2 cup unsweetened almond milk or milk of choice
- 1/2 teaspoon vanilla extract
- 1/2 cup Gluten Free Flour or regular oat flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 tablespoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- Optional stevia or another zero calorie sweetener
Instructions
- Make the 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 then add the shredded zucchini and stir.
- Fold in the flour, cocoa powder, cinnamon, baking powder, baking soda, salt and stevia into the wet ingredients.
- 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.
Notes
- Measure the flour properly when making these muffins or you will end up with 2 times the amount of dry ingredients than you need.
- Store in the refrigerator up to 7 days or in the freezer 30 days.
Nutrition
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