Chocolate Zucchini Pancakes

By Jennifer

12 Person

30 Minutes

0 Calories

These chocolate pancakes are free of gluten, eggs, dairy, & refined sugar! They’re full of wholesome ingredients, including zucchini, but you can’t even taste it!

Ingredients

Chocolate Sauce

Fresh sliced fruit such as strawberries, raspberries, or bananas (optional)
vanilla extract, optional
7 tbsp. Unsweetened Cocoa Powder
1/2 cup Maple Syrup
1 tbsp. regular/dairy-free butter, melted

Pancakes

1 tsp. vanilla extract
2 tbsp. coconut oil, plus extra for pan
1/4 cup Maple Syrup
1 cup almond milk, a little more may be needed
1 cup shredded zucchini, about 1 whole small zucchini
1/4 cup unsweetened cocoa powder
2 tbsp. flaxseed meal
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup gf all purpose or regular all purpose flour
1 cup oat flour

Method

01

You can easily make your own oat flour by grinding whole oats (I use my coffee grinder, but a food processor works!)
02

In a large bowl, combine dry ingredients—flours, baking powder, baking soda, salt, flaxseed, cocoa powder, mixing well. Stir in shredded zucchini, almond milk, maple syrup, oil, and vanilla extract, mixing together just until incorporated. Let rest for a few minutes to allow the oat flour and flaxseed meal to soak up the liquid and bind the mixture together.
03

Grease a pan or griddle with extra coconut oil and place on the stove over medium heat. Pour batter onto the hot pan by ¼ cupfuls. Flip when edges have set and cook thoroughly. If batter gets too thick, stir in a splash of milk.
04

In a small bowl, combine together the melted butter, maple syrup, cocoa powder, and vanilla. Add extra cocoa powder to make it thicker or add more maple syrup to thin. You can heat for 15-20 seconds in the microwave if you'd like it warm.

Related Tags

Chocolate Zucchini Pancakes

4.7

( By Jennifer )

These chocolate pancakes are free of gluten, eggs, dairy, & refined sugar! They’re full of wholesome ingredients, including zucchini, but you can’t even taste it!

01 Information

Grade easy
Serving 12 servings
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

Chocolate Sauce

Fresh sliced fruit such as strawberries, raspberries, or bananas (optional)

vanilla extract, optional

7 tbsp. Unsweetened Cocoa Powder

1/2 cup Maple Syrup

1 tbsp. regular/dairy-free butter, melted

Pancakes

1 tsp. vanilla extract

2 tbsp. coconut oil, plus extra for pan

1/4 cup Maple Syrup

1 cup almond milk, a little more may be needed

1 cup shredded zucchini, about 1 whole small zucchini

1/4 cup unsweetened cocoa powder

2 tbsp. flaxseed meal

1/4 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

1/2 cup gf all purpose or regular all purpose flour

1 cup oat flour

03 Method

Step 1

You can easily make your own oat flour by grinding whole oats (I use my coffee grinder, but a food processor works!)

Step 2

In a large bowl, combine dry ingredients—flours, baking powder, baking soda, salt, flaxseed, cocoa powder, mixing well. Stir in shredded zucchini, almond milk, maple syrup, oil, and vanilla extract, mixing together just until incorporated. Let rest for a few minutes to allow the oat flour and flaxseed meal to soak up the liquid and bind the mixture together.

Step 3

Grease a pan or griddle with extra coconut oil and place on the stove over medium heat. Pour batter onto the hot pan by ¼ cupfuls. Flip when edges have set and cook thoroughly. If batter gets too thick, stir in a splash of milk.

Step 4

In a small bowl, combine together the melted butter, maple syrup, cocoa powder, and vanilla. Add extra cocoa powder to make it thicker or add more maple syrup to thin. You can heat for 15-20 seconds in the microwave if you'd like it warm.

04 Author