Breakfast
Quick & Easy
Cocoa-Infused Zucchini Pancakes
These pancakes are a delightful twist on a classic breakfast favorite, combining the subtle sweetness of zucchini with rich cocoa flavor. Perfect for a cozy morning treat that’s both nutritious and indulgent.
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19 min
Total Time
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4
Servings
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Easy
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by mixing the water and flax seeds in a small bowl, then pop it in the fridge for about 15 to 30 minutes until it thickens up and looks a bit like an egg. Once that’s ready, stir in the almond milk, mashed banana, grated zucchini, and vanilla extract.
2
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.
3
Step 3
Heat a large griddle or non-stick pan over medium heat and spray it lightly 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, about 5 minutes. Flip carefully and cook for another 4 to 6 minutes until the other side is golden and cooked through.
4
Step 4
Once done, transfer the pancakes to a wire rack to cool a bit while you finish cooking the rest. Enjoy warm!
Why You’ll Love This Recipe
These pancakes offer a unique twist by combining the mild sweetness of zucchini with rich cocoa flavor. They are moist, fluffy, and a great way to sneak some vegetables into your breakfast. Plus, they make a comforting and slightly indulgent start to the day.
Serving Suggestions
These pancakes pair wonderfully with a drizzle of honey or maple syrup and a dollop of Greek yogurt. Fresh berries or sliced bananas add a nice fruity contrast. For a richer touch, serve with a sprinkle of chopped nuts or a light dusting of powdered sugar.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. You can also freeze them by separating layers with parchment paper and reheating from frozen when needed.
