Cocoa Zucchini 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

Combine 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.

Step 2

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.

Step 3

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.

Step 4

Transfer the pancakes to a wire rack to cool a bit, then keep going with the rest of the batter. Enjoy!