Healthy Zucchini Chocolate Chip Pancakes
These zucchini chocolate chip pancakes are the perfect healthy addition to your breakfast rotation. Quick, easy, flavorful, and naturally gluten-free and vegan too!
Servings: 14 pancakes
Calories: 107kcal
Ingredients
- 1 small zucchini shredded (about 1 cup)
- 1 cup quinoa flour I like to toast mine
- 1/2 cup almond flour
- 1 tablespoon coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- Pinch of sea salt
- 2 flax eggs or 2 chicken eggs
- 1 1/4 cup non-dairy milk
- 2 tablespoons maple syrup
- 1 tablespoon melted coconut oil or almond oil
- 1/3 cup mini chocolate chips
Instructions
- Preheat a griddle over medium heat.
- Place the shredded zucchini into the center of clean dish towel. Gather the dish towel around the zucchini and squeeze tightly to release any of the liquid (over the sink is best!). Set the pressed zucchini aside.
- In a large mixing bowl, whisk together the flours, baking powder, cinnamon and salt.
- Add in the eggs, milk, syrup and oil, and mix until a smooth batter forms. Fold in the zucchini and chocolate chips.
- Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
- Serve warm with pure maple syrup (and a dollop of coconut yogurt if you have it) and enjoy!
Video
Notes
To make ONE flax egg, combine 1 tablespoon flaxseed meal with 3 tablespoons of water. Whisk together then set aside to gel for 5 minutes.
Nutrition
Serving: 1pancake | Calories: 107kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 112mg | Fiber: 1g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 2.5mg | Calcium: 77mg | Iron: 0.7mg