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
Why This Recipe Is So Good
Tips For Best Results
- 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 the chocolate.
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!
