Indulge in a guilt-free breakfast with these delightful zucchini cocoa pancakes. A symphony of flavors and textures, these vegan and gluten-free pancakes are made with ripe banana, fresh zucchini, rich unsweetened cocoa powder, and flaxseed for a nutritious and satisfying start to your day.

Follow The Directions

01

Step

Prepare the flax egg: In a small bowl, combine water and flax seeds. Refrigerate until the mixture thickens to an egg-like consistency, approximately 15-30 minutes. Stir in almond milk, mashed banana, shredded zucchini, and vanilla extract.

02

Step

Combine dry ingredients: In a separate bowl, whisk together gluten-free all-purpose flour, unsweetened cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt. Gently pour the wet flax mixture into the dry ingredients, stirring until just combined. Be careful not to overmix.

03

Step

Cook the pancakes: Heat a large griddle over medium heat and lightly coat with cooking spray. Drop 1/3 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the bottoms are golden brown, about 5 minutes. Flip the pancakes and continue cooking until browned on the other side, approximately 4-6 minutes. Transfer the cooked pancakes to a baking rack to cool slightly while you prepare the remaining batter.

04

Step

Serve: Serve immediately with your favorite toppings. Consider sliced bananas, a drizzle of maple syrup, a sprinkle of cocoa powder, or a dollop of coconut whipped cream.

For best results, use a very ripe banana. The riper the banana, the sweeter and moister the pancakes will be.
Shred the zucchini finely to ensure it integrates seamlessly into the batter.
Adjust the amount of cocoa powder to your preference. For a richer chocolate flavor, add an additional half tablespoon.
These pancakes are best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.