THE RECIPE JOURNAL · Breakfast
Zucchini and Chocolate Pancakes
These pancakes offer a delightful twist by combining the subtle freshness of zucchini with rich chocolate flavors. Perfect for a cozy breakfast or brunch, they’re both nutritious and irresistibly delicious.
FROM THE KITCHEN • Zucchini and Chocolate Pancakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the water and flax seeds in a small bowl. Pop it in the fridge and let it sit for about 15 to 30 minutes until it thickens up and looks a bit like egg. Once it’s ready, stir in the almond milk, mashed banana, grated zucchini, and vanilla extract.
02
Step 2
In another bowl, whisk together the flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and a pinch of sea salt. Pour the flax mixture into the dry ingredients and gently stir until everything is just combined—don’t overmix.
03
Step 3
Heat up a large griddle or non-stick pan over medium heat and give it a light spray of cooking spray. Scoop about 1/3 cup of batter onto the griddle for each pancake. Cook them until you see bubbles forming on top and the bottoms turn golden brown, which should take around 5 minutes.
04
Step 4
Flip the pancakes carefully and cook for another 4 to 6 minutes until the other side is nicely browned. Transfer the cooked pancakes to a wire rack to cool slightly while you finish the rest. Enjoy!
Why you’ll love it
This recipe combines the mild earthiness of zucchini with the rich sweetness of chocolate, creating a unique and delicious breakfast treat. It’s a fun way to sneak some vegetables into your meal without sacrificing flavor. Plus, the pancakes come out moist and fluffy every time.
How to serve
Serve warm with a drizzle of maple syrup or honey. Fresh berries or a dollop of yogurt can add a refreshing touch. For an indulgent twist, sprinkle some extra chocolate chips on top before serving.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a toaster or microwave to keep them soft. These pancakes also freeze well—just separate layers with parchment paper and thaw before warming.
