Are you ready to transform your boring breakfast routine into a nutritious and decadent morning feast? These Healthy Zucchini Chocolate Chip Pancakes are about to become your new obsession! Imagine biting into a fluffy, chocolatey pancake that's secretly packed with vegetables and wholesome ingredients. It's the breakfast miracle you never knew you needed - a recipe that satisfies your sweet tooth while sneaking in extra nutrition that both kids and adults will absolutely love.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup grated zucchini
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1/4 cup dark chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Prepare the zucchini by grating it using a box grater or food processor. After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly. This prevents the pancakes from becoming too watery.
- In a large mixing bowl, combine the whole wheat flour, baking powder, and salt. Whisk these dry ingredients together until well incorporated and free of lumps.
- In a separate medium bowl, mix the almond milk, maple syrup, vanilla extract, and squeezed zucchini. Stir these wet ingredients until they are evenly combined.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold the ingredients together, being careful not to overmix. Some small lumps are okay - overmixing can make pancakes tough.
- Fold in the dark chocolate chips, distributing them evenly throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
- Using a 1/4 cup measuring cup, scoop batter onto the heated surface. Cook each pancake for approximately 2-3 minutes, or until small bubbles form on the surface.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep warm. Repeat the cooking process with remaining batter.
- Serve warm, optionally garnished with additional chocolate chips, a drizzle of maple syrup, or a sprinkle of powdered sugar.
Tips
- Moisture Matters: Always squeeze out excess liquid from the grated zucchini to ensure your pancakes remain light and fluffy, not soggy.
- Don't Overmix: Gently fold ingredients together to keep the batter tender. A few small lumps are perfectly fine and will help create a softer pancake texture.
- Temperature Control: Use medium heat to prevent burning and ensure even cooking. Pancakes should be golden brown, not dark or crispy.
- Chocolate Chip Distribution: Fold chocolate chips into the batter last and stir gently to ensure even spread throughout the pancakes.
- Keep Pancakes Warm: If cooking in batches, place cooked pancakes on a baking sheet in a low-temperature oven (200°F) to keep them warm and maintain their soft texture.
- Customize Your Toppings: Experiment with additional garnishes like fresh berries, a dollop of Greek yogurt, or a sprinkle of chopped nuts for extra flavor and nutrition.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 0mg
