Zucchini Cocoa Pancakes
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Ingredients34 m servings 174 cals
Original recipe yields 2 servings
- 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.
- 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.
- 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.
Per Serving: 174 calories; 4.8 g fat; 33 g carbohydrates; 5.3 g protein; 0 mg cholesterol; 482 mg sodium. Full nutrition