Ultimate Chocolate Zucchini Pancakes Recipe

Ingredients

• 2 tbsp of water
• 1 tbsp of flax seeds
• 1/2 cup of unsweetened almond milk
• 1 ripe banana, mashed until very soft
• 1/4 cup of shredded zucchini
• 1/4 tsp of vanilla extract
• 1/2 cup of gluten-free all-purpose flour
• 1 tbsp of unsweetened cocoa powder
• 1 1/2 tsp of brown sugar baking blend (like Truvia®)
• 1/2 tsp of baking powder
• 1/4 tsp of baking soda
• 1/4 tsp of ground cinnamon
• A pinch of sea salt
• Cooking spray

Step 1

In a cozy kitchen scene, start by gently blending water and flax seeds in a dainty bowl. Let this delightful union rest in the chill of the refrigerator until it transforms into a luscious, egg-like texture, which usually takes around 15 to 30 minutes. Next, add a splash of almond milk, a ripe banana, some grated zucchini, and a dash of fragrant vanilla extract to the mix.

Step 2

Meanwhile, in another bowl, create a harmonious blend of flour, rich cocoa powder, a sweet brown sugar baking blend, leavening agents like baking powder and baking soda, a hint of cinnamon, and a pinch of sea salt. Once this mixture is ready, gently pour in the flax concoction and delicately stir until the batter just comes together in a symphony of flavors.

Step 3

Now, as the anticipation builds, warm up a generous griddle over medium heat, giving it a light mist of cooking spray. With a steady hand, pour around 1/3 cup of the batter onto the griddle, allowing it to cook until tantalizing bubbles form and the underside achieves a golden hue, which usually takes about 5 minutes. Carefully flip the pancake, letting it cook for an additional 4 to 6 minutes on the other side until perfectly browned. Once each pancake is done, transfer it to a waiting baking rack to cool, allowing the flavors to settle and meld beautifully. Continue this delightful ritual until all the batter has been transformed into delectable pancakes, ready to be enjoyed by all.