Zucchini-licious Chocolate Chip Pancakes
Zucchini has never tasted better! Pancakes will never be the same after you have made these beauties. They are the perfect gluten-free breakfast, snack, or dessert! A healthy splurge never hurt anyone! groundedandsurrounded.com
Servings
4people
Servings
4people
Ingredients
  • 1-1 1/2cups finely shredded zucchini
  • 2cups Flour (I used our gluten-free flour blend)G&S GF Flour Blend
  • 2Tbsp sugar(I used this coconut sugar instead of white sugar)
  • 1/2tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 1/4tsp sea salt
  • 1 1/2tsp baking powder
  • 1tsp baking soda
  • 2 eggs
  • 1tsp vanilla extract
  • 1 1/2cups milk (soured with 1 Tbsp lemon juice)
  • 2Tbsp melted butter or melted coconut oil
  • 1/2cup dark chocolate chips or mini chips
Instructions
  1. Finely shred zucchini or thaw out your frozen zucchini and place on a kitchen towel. Let sit while you prepare the batter.
  2. Whisk together flour, sugar, cinnamon, nutmeg, salt, baking powder, and baking soda in a large bowl.
  3. In a separate bowl, combine eggs, vanilla, soured milk, and melted butter.
  4. Pour wet ingredients into the dry and mix just until incorporated. Don’t over mix. The batter will be lumpy.
  5. Dry shredded zucchini with towel removing as much moisture as possible. Add it to the batter along with the chocolate chips.
  6. Heat your pan to low-medium heat. Spray with non-stick cooking spray.
  7. Use a 1/4 cup measuring cup to pour batter onto pan. Cook until brown on one side and flip over. Be careful to not under bake. Turn down your heat and cook slower if pancakes are browning too quickly and the centers are gooey.
  8. Serve with your favorite syrup, melted coconut butter, whipped cream, or fruit compote!
Recipe Notes

We used gluten-free flour, but wheat flour will work just as well.

Any variety of milk will do. We used cow milk, but almond is my preferred choice!

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