Chocolate Zucchini Pancakes With Blueberries
The greatest gluten-free vegan pancakes you will ever make. Chocolate zucchini pancakes with blueberries are a weekend essential perfected for weekend breakfast bliss.
- Yield: 1 1x
- Category: Breakfast, Pancakes
- Cuisine: American
Ingredients
Scale
- 1 1/2 TB Unsweetened Cocoa Powder
- 2 1/2 TB Banana Flour
- 1 1/2 TB Buckwheat Flour
- 1/2 Tsp Baking Powder
- 1/4 Cup Grated Zucchini
- 1/4 Tsp Cinnamon
- 1/4 Tsp Banana Extract (or Pure Madagascar Bourbon Vanilla Extract)
- 1/3 Cup + 2 TB Water
- 1 TB Blueberries (plus more for topping)
- Cocoa Stevia Syrup (optional topping)
- Sugar-Free Maple Syrup (optional topping)
Instructions
- In a small bowl, combine your grated zucchini, flours* (see notes below), cinnamon, and extract. Give it a quick stir.
- Add the water next. Start with 1/3 cup and then slowly add more tablespoons of water until you get a batter that is thick, but pourable and not too watery.
- Grease a non-stick pan with coconut oil and allow to heat up over medium heat on the stove.
- Pour half the batter on the pan, add 1 tablespoon of blueberries to that pancake, and allow to cook for about 2-3 minutes. Flip and cook another 2 minutes. Repeat same process with the rest of the batter and last tablespoon of blueberries.
- Plate your cakes and top with syrups of choice and additional blueberries if desired!
Notes
To measure my flour mixture, I take out a 1/3 measuring cup, add the cocoa powder in the bottom, next layer is the banana flour, and finally I top what ever room is left with the buckwheat flour. So I do not measure tablespoons here, but eye ball it. The layer of banana flour should be most prominent.