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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.

Scale

Ingredients

Instructions

  1. In a small bowl, combine your grated zucchini, flours* (see notes below), cinnamon, and extract. Give it a quick stir.
  2. 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.
  3. Grease a non-stick pan with coconut oil and allow to heat up over medium heat on the stove.
  4. 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.
  5. 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.

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