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Zucchini Cocoa Pancakes

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Megan Olson

"Vegan, gluten-free pancakes made with banana, zucchini, unsweetened cocoa powder, and flaxseed. These zucchini cocoa pancakes make a perfect low-calorie breakfast while adding more greens to your diet."
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34 m servings 174 cals
Original recipe yields 2 servings

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  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.

Nutrition Facts

Per Serving: 174 calories; 4.8 g fat; 33 g carbohydrates; 5.3 g protein; 0 mg cholesterol; 482 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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