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Blender Zucchini Chocolate Chip Pancakes
Course
Breakfast
Cuisine
American
Keyword
gluten free pancakes, gluten free vegan pancakes, gluten free zucchini pancakes
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
5
Calories
307
kcal
Author
Tessa the Domestic Diva
Ingredients
1 1/2
cup
favorite milk
I use So Delicious Coconut Milk
3/4
cup
zucchini
shredded, chunked, whatever
3
tablespoons
coconut oil
or any fat
3
tablespoons
maple syrup
or stevia equivalent
2
teaspoons
chia meal
or one egg
2
teaspoons
vanilla extract
2/3
cup
teff flour
2/3
cup
millet flour
or brown rice, sorghum, oat
2/3
cup
tapioca flour
split with half potato starch for less chewy/guminess as you prefer
2
teaspoons
cinnamon
1
teaspoon
baking soda
1
teaspoon
baking powder
3/4
teaspoon
sea salt
Chocolate chips to taste
I use 4-5 per pancake. Optional.
Instructions
Preheat your pan to about medium heat. I like to use cast iron.
Place all the ingredients in your blender or food processor, in the order listed and blend until smooth.
Add some coconut oil to your preheated pan, and swirl the fat around.
Add apx 1/4 cup of batter to pan, fitting as many as you can without them touching. Add the chocolate chips here if you are using them, to taste.
Cook pancakes until little bubble form around the edges and middle. Flip, and cook for another 1-2 minutes until golden and cooked through.
Nutrition
Calories:
307
kcal
|
Carbohydrates:
49
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Sodium:
671
mg
|
Potassium:
165
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
35
IU
|
Vitamin C:
3.3
mg
|
Calcium:
166
mg
|
Iron:
2.3
mg