Zucchini Cocoa Pancakes
Description
These zucchini and cocoa pancakes made with a banana and flax seeds instead of eggs are an easy vegan and gluten-free option for breakfast.
Ingredients
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2 tablespoons water
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1 tablespoon flax seeds
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1/2 cup unsweetened almond milk
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1 very ripe banana, mashed
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1/4 cup shredded zucchini
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1/4 teaspoon vanilla extract
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1/2 cup gluten-free all-purpose flour
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1 tablespoon unsweetened cocoa powder
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1 1/2 teaspoons brown sugar baking blend (such as Truvia®)
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon ground cinnamon
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1 pinch sea salt
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cooking spray
Directions
1
Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract.
2
Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined.
3
Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.