80 Calorie Zucchini Cocoa Pancakes

January  9, 2016
2 Ratings
Photo by Megan Olson
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

  • Makes 5
  • 1 tablespoon flax seeds mixed with 2-3 tbsp water
  • 1/2 cup whole wheat flour or GF flour
  • 1/2 tablespoon Truvia brown baking sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Dash of sea salt
  • 1/4 teaspoon cinnamon
  • 1 very ripe banana
  • 1/4 cup shredded zucchini (~1/4 to 1/2 medium sized zucchini)
  • 1/2 cup unsweetened almond milk (can sub any milk if not vegan)
  • 1/4 teaspoon vanilla extract
In This Recipe
  1. Make flax egg by combining flax seeds and water in small bowl
  2. Refrigerate flax with water 15 to 30 minutes until mixture thickens & has an egg like consistency
  3. Combine dry ingredients in large bowl & mix well
  4. Combine wet ingredients in medium bowl
  5. Stir wet ingredients into the large bowl of dry ingredients until combined – do not over stir
  6. Heat a large griddle over medium heat & spray with cooking oil
  7. Pour pancake batter 1/3 cup at a time onto the griddle
  8. Cook the pancakes 5 minutes until bubbles form on the top and the bottoms become golden brown
  9. Flip pancakes, cook an additional 4 to 6 minutes
  10. Cool on a baking rack & serve

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