These pancakes are a delicious way to sneak some veggies into your breakfast without sacrificing flavor. Moist and chocolatey with a subtle veggie twist, they’re perfect for a cozy morning treat or weekend brunch.
Start by mixing 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—this usually takes about 15 to 30 minutes. Once it’s ready, stir in the almond milk, mashed banana, grated zucchini, and vanilla extract until everything is combined.
In another bowl, whisk together the flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt. Pour the flax mixture into the dry ingredients and gently stir until just combined—you don’t want to overmix.
Heat up a large griddle or non-stick pan over medium heat and lightly spray it with cooking spray. Scoop about 1/3 cup of batter onto the griddle for each pancake. Cook until you see bubbles forming on the surface and the bottoms turn golden brown, which should take around 5 minutes. Flip them carefully and cook for another 4 to 6 minutes until the other side is nicely browned.
Transfer the pancakes to a wire rack to cool a bit, then keep going with the rest of the batter. Enjoy!
- Make sure to squeeze out excess moisture from the zucchini to avoid soggy pancakes.
- Use a non-stick skillet or lightly grease your pan to prevent sticking.
- Cook on medium heat to ensure the pancakes cook through without burning.
These pancakes are a delicious way to sneak vegetables into your breakfast. The cocoa adds a rich chocolate flavor that pairs perfectly with the mild zucchini. They are moist, fluffy, and a fun twist on a classic morning treat.
Serve warm with a drizzle of maple syrup or honey. Fresh berries or a dollop of yogurt also complement the flavors nicely. For an extra indulgence, add a sprinkle of powdered sugar or a spoonful of nut butter on top.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or microwave before serving. You can also freeze them by layering with parchment paper and placing in a freezer bag for up to 2 months.
