80 Calorie Zucchini Cocoa Pancakes

By Megan Olson
January 9, 2016
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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

Ingredients

  • 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

Directions

  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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