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Zucchini Cocoa Pancakes
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Prep Time:
10 minutes
Cook Time:
9 minutes
Total Time:
34 minutes
Vegan gluten-free zucchini cocoa pancakes with banana and flax seeds instead of eggs - a delicious twist on a classic breakfast dish.
Ingredients:
  • 2 tablespoons water
  • 1 tablespoon flax seeds
  • 0.5 cup unsweetened almond milk
  • 1 very ripe banana, mashed
  • 0.25 cup shredded zucchini
  • 0.25 teaspoon vanilla extract
  • 0.5 cup gluten-free all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1.5 teaspoons brown sugar baking blend (such as Truvia®)
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon ground cinnamon
  • 1 pinch sea salt
  • cooking spray
Instructions:
  • In a small bowl, mix water and flax seeds. Chill until thickened like an egg, for 15 to 30 minutes. Add almond milk, banana, zucchini, and vanilla extract, then stir.
  • In a bowl, combine flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt. Add the flax mixture and stir until just combined.
  • Preheat a large griddle over medium heat and lightly spray with cooking spray. Pour 1/3 cup of batter onto the griddle and cook until bubbles appear and the bottom turns golden brown, approximately 5 minutes. Flip and cook until the other side is browned, for about 4 to 6 minutes. Place the pancake on a cooling rack and continue with the rest of the batter.

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