Who knew zucchini pancakes could be so delicious? Don’t worry, you won’t even know it’s there. Loaded with chocolate chips, these pancakes are the ultimate nutritious and flavorful breakfast.
Preparation:
To cook:
Level: Easy
Ingredients
- 1 cup Gluten-free flour mix
- 2 teaspoons baking powder
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- 1 pinch Sea salt
- ½ cups Almond milk
- 1 whole Egg
- 2 tablespoons Honey or maple syrup, plus extra for serving
- 1 tbsp Coconut sugar, optional (if you like your pancakes sweeter)
- 1 tbsp Coconut oil, melted and cooled, and more for greasing the pan
- 1 cup Finely grated zucchini, squeezed of excess moisture
- ½ cups dark chocolate chips
Preparation
Combine dry ingredients in a high powered blender and blend for about 1 minute. Then add the almond milk, egg, honey, coconut sugar and coconut oil. Blend again on high power until smooth.
Remove the blade from the blender and stir in the zucchini and dark chocolate chips. Let stand 3 to 4 minutes.
Heat a large nonstick skillet over medium heat and coat it with about 1 tablespoon of coconut oil. Pour about three 1/4 cup portions of batter into the pan and cook, flipping once several bubbles appear on top of each portion. Cook until golden brown on each side, then remove from pan and repeat with remaining batter, coating pan with more coconut oil between batches to prevent sticking.
Serve with maple syrup or honey, and enjoy!
