Author Notes
80 calorie vegan, gluten free pancakes made with banana, zucchini, unsweetened cocoa powder & flaxseed. These Zucchini Cocoa Pancakes make a perfect low calorie breakfast while adding more greens to your diet. —Megan Olson
Ingredients
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1 tablespoon
flax seeds mixed with 2-3 tbsp water
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1/2 cup
whole wheat flour or GF flour
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1/2 tablespoon
Truvia brown baking sugar
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1 tablespoon
unsweetened cocoa powder
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1/2 teaspoon
baking powder
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1/4 teaspoon
baking soda
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Dash of sea salt
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1/4 teaspoon
cinnamon
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1
very ripe banana
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1/4 cup
shredded zucchini (~1/4 to 1/2 medium sized zucchini)
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1/2 cup
unsweetened almond milk (can sub any milk if not vegan)
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1/4 teaspoon
vanilla extract
Directions
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Make flax egg by combining flax seeds and water in small bowl
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Refrigerate flax with water 15 to 30 minutes until mixture thickens & has an egg like consistency
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Combine dry ingredients in large bowl & mix well
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Combine wet ingredients in medium bowl
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Stir wet ingredients into the large bowl of dry ingredients until combined – do not over stir
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Heat a large griddle over medium heat & spray with cooking oil
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Pour pancake batter 1/3 cup at a time onto the griddle
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Cook the pancakes 5 minutes until bubbles form on the top and the bottoms become golden brown
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Flip pancakes, cook an additional 4 to 6 minutes
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Cool on a baking rack & serve
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