Zucchini Cocoa Pancakes

These zucchini and cocoa pancakes made with a banana and flax seeds instead of eggs are an easy vegan and gluten-free option for breakfast.

• Preparation Time: 10 mins
• Cooking Time: 9 mins
• Total Time: 19 mins
• Calories: 226 Calories

Ingredients

• 2 tablespoons water
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon flax seeds
• cooking spray
• 1 pinch sea salt
• 1 very ripe banana, mashed
• 0.5 teaspoon baking powder
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon baking soda
• 0.25 teaspoon vanilla extract
• 0.5 cup unsweetened almond milk
• 0.25 cup shredded zucchini
• 0.5 cup gluten-free all-purpose flour
• 1.5 teaspoons brown sugar baking blend (such as Truvia®)

Recipe Instructions

Step 1

Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract.

Step 2

Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined.

Step 3

Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.