Zucchini Chocolate Pancakes

Ingredients

• 2 tablespoons water
• 1 tablespoon flax seeds
• ½ cup unsweetened almond milk
• 1 very ripe banana, mashed
• ¼ cup shredded zucchini
• ¼ teaspoon vanilla extract
• ½ cup gluten-free all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1 ½ teaspoons brown sugar baking blend (such as Truvia®)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• 1 pinch sea salt
• cooking spray

Step 1

Whisk the water and flax seeds in a small bowl. Pop it in the fridge and let it sit until it thickens up and looks a bit like an egg, which usually takes about 15 to 30 minutes. Once it's ready, stir in the almond milk, mashed banana, grated zucchini, and vanilla extract.

Step 2

In a separate 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!

Step 3

Heat up a large griddle or non-stick pan over medium heat and give it a quick spray with 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 edges look set, usually around 5 minutes. Flip carefully and cook for another 4 to 6 minutes until both sides are nicely browned.

Step 4

Transfer the pancakes to a wire rack to cool a bit while you finish cooking the rest. Enjoy warm!