Best Zucchini Chocolate Chip Pancakes Recipes

HEALTHY ZUCCHINI CHOCOLATE CHIP PANCAKES

Healthy Zucchini Chocolate Chip Pancakes image

These zucchini chocolate chip pancakes are the perfect healthy addition to your breakfast rotation. Quick, easy, flavorful, and naturally gluten-free and vegan too!

Provided by Alyssa

Time 15m

Number Of Ingredients 12

Ingredients

1 small zucchini (shredded (about 1 cup))
1 cup quinoa flour I like to toast mine
1/2 cup almond flour
1 tablespoon coconut flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
Pinch of sea salt
2 flax eggs (or 2 chicken eggs)
1 1/4 cup non-dairy milk
2 tablespoons maple syrup
1 tablespoon melted coconut oil (or almond oil)
1/3 cup mini chocolate chips

Steps:

Preheat a griddle over medium heat.
Place the shredded zucchini into the center of clean dish towel. Gather the dish towel around the zucchini and squeeze tightly to release any of the liquid (over the sink is best!). Set the pressed zucchini aside.
In a large mixing bowl, whisk together the flours, baking powder, cinnamon and salt.
Add in the eggs, milk, syrup and oil, and mix until a smooth batter forms. Fold in the zucchini and chocolate chips.
Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
Serve warm with pure maple syrup (and a dollop of coconut yogurt if you have it) and enjoy!

Nutrition Facts : ServingSize 1 pancake, Calories 107 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 37 mg, Fiber 1 g, Sugar 4 g

ZUCCHINI CHOCOLATE CHIP PANCAKES

Zucchini Chocolate Chip Pancakes image

We added shredded zucchini and chocolate chips to your breakfast pancakes for a fresh twist on your morning wake-up call.

Provided by Stephanie Wise

Categories Breakfast

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups Original Bisquick™ mix
2 cups shredded zucchini
1 cup buttermilk
1/2 cup chocolate chips
1 tablespoon packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
2 eggs
Maple syrup, if desired

Steps:

In large bowl, stir all ingredients except syrup until just combined.
Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden brown on bottom and bubbles form on top, about 3 minutes. Turn; cook until golden brown, about 2 minutes. Transfer to plate. Repeat with remaining batter.
Serve warm with maple syrup.

Nutrition Facts : ServingSize 1 Serving