These chocolate pancakes are free of gluten, eggs, dairy, & refined sugar! They’re full of wholesome ingredients, including zucchini, but you can’t even taste it!
Leave it to me to find a way to eat chocolate for breakfast. And since pancakes are basically my favorite food group, (as you can tell by the ridiculous amount of pancake recipes on the blog 🙈) I just had to make a chocolate version. This is for you, my fellow chocolate lovers—chocolate zucchini pancakes with chocolate maple syrup…yes, chocolate topped with more chocolate! You’re welcome! 😉
Don’t worry, I added a whole shredded zucchini to these chocolate oat pancakes, so the vegetable automatically cancels out any unhealthiness that may be found in these…isn’t that, like, a rule or something?! The good news is, these pancakes are made with wholesome ingredients, like oat flour, coconut oil, flaxseed, and sweetened with maple syrup, so the added zucchini ends up being a bonus!
An easy mixture of maple syrup and cocoa powder makes a delicious chocolate maple syrup to drizzle all over these fluffy pancakes! The only thing that makes them better is fresh strawberries, because chocolate + berries are 💣!
I hope you give these a try and enjoy them as much as we do!
- 1 cup *oat flour
- ½ cup gf all purpose or regular all purpose flour (I used King Arthur Gluten Free Multipurpose Flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon of salt
- 2 tablespoons flaxseed meal
- ¼ cup unsweetened cocoa powder
- 1 cup shredded zucchini, about 1 whole small zucchini
- 1 cup almond milk, a little more may be needed
- ¼ cup Maple Syrup
- 2 tablespoon coconut oil, plus extra for pan
- 1 teaspoon vanilla extract
- *You can easily make your own oat flour by grinding whole oats (I use my coffee grinder, but a food processor works!)
- In a large bowl, combine dry ingredients—flours, baking powder, baking soda, salt, flaxseed, cocoa powder, mixing well. Stir in shredded zucchini, almond milk, maple syrup, oil, and vanilla extract, mixing together just until incorporated. Let rest for a few minutes to allow the oat flour and flaxseed meal to soak up the liquid and bind the mixture together.
- Grease a pan or griddle with extra coconut oil and place on the stove over medium heat. Pour batter onto the hot pan by ¼ cupfuls. Flip when edges have set and cook thoroughly. If batter gets too thick, stir in a splash of milk.
- In a small bowl, combine together the melted butter, maple syrup, cocoa powder, and vanilla. Add extra cocoa powder to make it thicker or add more maple syrup to thin. You can heat for 15-20 seconds in the microwave if you'd like it warm.