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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.