Name: Zucchini Cocoa Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Water - 2 tablespoons; Flax seeds - 1 tablespoon; Unsweetened almond milk - ½ cup; Very ripe banana, mashed - 1; Shredded zucchini - ¼ cup; Vanilla extract - ¼ teaspoon; Gluten-free all-purpose flour - ½ cup; Unsweetened cocoa powder - 1 tablespoon; Brown sugar baking blend (such as Truvia®) - 1 ½ teaspoons; Baking powder - ½ teaspoon; Baking soda - ¼ teaspoon; Ground cinnamon - ¼ teaspoon; Sea salt - 1 pinch; Cooking spray - 1 pinch

Ingredients for - Zucchini Cocoa Pancakes

1. Water 2 tablespoons

2. Flax seeds 1 tablespoon

3. Unsweetened almond milk ½ cup

4. Very ripe banana, mashed 1

5. Shredded zucchini ¼ cup

6. Vanilla extract ¼ teaspoon

7. Gluten-free all-purpose flour ½ cup

8. Unsweetened cocoa powder 1 tablespoon

9. Brown sugar baking blend (such as Truvia®) 1 ½ teaspoons

10. Baking powder ½ teaspoon

11. Baking soda ¼ teaspoon

12. Ground cinnamon ¼ teaspoon

13. Sea salt 1 pinch

14. Cooking spray 1 pinch

How to cook deliciously - Zucchini Cocoa Pancakes

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.