Zucchini Cocoa Pancakes

Vegan, gluten-free pancakes made with banana, zucchini, unsweetened cocoa powder, and flaxseed. These zucchini cocoa pancakes make a perfect low-calorie breakfast while adding more greens to your diet.

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

Ingredients

• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 2 tablespoons water
• 1 tablespoon unsweetened cocoa powder
• ¼ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• 1 tablespoon flax seeds
• cooking spray
• 1 pinch sea salt
• ½ cup unsweetened almond milk
• 1 very ripe banana, mashed
• ¼ cup shredded zucchini
• ½ cup gluten-free all-purpose flour
• 1 ½ 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.