Healthy Zucchini Chocolate Chip Pancakes with syrup
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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!
Course Breakfast
Cuisine American
Keyword chocolate chip pancakes, gluten-free pancakes, healthy pancakes, quinoa pancakes, vegan pancakes, zucchini pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 14 pancakes
Calories 107kcal

Ingredients

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!

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