Vegan Chocolate Zucchini Pancakes
Author: Bryanna @ Wholesomely Fit
Recipe type: Breakfast
Serves: 15 pancakes
- 2 c buckwheat flour
- 3 Tbs cocoa powder
- 1 Tbs ground flaxseed + 3 Tbs water (can omit applesauce & do 3 Tbs flaxseed + 9 Tbs water)
- ½ c applesauce (or can omit the ground flaxseed & water and do ¾ c)
- 1 c zucchini, shredded
- 1 c water
- ½ c milk (or more depending on how thick you like your pancakes)
- ½ c dark chocolate chips or carob chips
- 1 - 2 Tbs agave (optional)
- In medium mixing bowl, combine buckwheat and cocoa powder.
- Stir in ground flaxseed + water, applesauce, water and milk.
- Stir in zucchini and dark chocolate chips or carob chips.
- Finally, add the agave and mix well.
- Make sure there are no clumps.
- Heat pancake griddle to 300 degrees or heat skillet over medium heat.
- Coat griddle or pan with oil or butter.
- Pour pancake batter onto griddle. (I use a ¼ c measuring cup to scoop batter onto griddle.)
- Once bubbles begin to form, flip pancakes and cook until lightly browned on each side. (about 3 minutes).
- Enjoy topped with your favorite toppings.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2015/09/25/vegan-chocolate-zucchini-pancakes/
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