Description
Who knew zucchini in 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 nourishing and tasty breakfast.
Ingredients
- 1 cup Gluten Free Flour Blend
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoons Ginger
- 1 pinch Sea Salt
- ½ cups Almond Milk
- 1 whole Egg
- 2 Tablespoons Honey Or Maple Syrup, Plus Extra For Serving
- 1 Tablespoon Coconut Sugar, Optional (if You Like Your Pancakes On The Sweeter Side)
- 1 Tablespoon Coconut Oil, Melted And Cooled, Plus 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. Next, add almond milk, egg, honey, coconut sugar, and coconut oil. Blend again on high until smooth.
Remove blade from blender and stir in zucchini and dark chocolate chips. Set aside for 3–4 minutes.
Heat a large nonstick skillet over medium heat and coat with about 1 tablespoon of coconut oil. Scoop about three 1/4-cup portions of the batter onto the skillet and cook, flipping once several bubbles appear on the top of each portion. Cook until golden brown on each side, then remove from the skillet and repeat with the remaining batter, coating the skillet with more coconut oil between batches to prevent sticking.
Serve with maple syrup or honey, and enjoy!
