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Cooking Secrets
- Grate the zucchini finely and squeeze out excess moisture to avoid soggy batter.
- Use a non-stick pan or lightly grease your skillet to prevent sticking.
- Cook on medium heat to ensure pancakes are cooked through without burning the outside.
Ingredients 0/14
What Makes This Recipe Unique
Step 1
Stir the water and flax seeds in a small bowl. Pop it in the fridge and let it sit until it thickens up and looks a bit like scrambled eggs—this usually takes about 15 to 30 minutes. Once that’s ready, stir in the almond milk, mashed banana, grated zucchini, and vanilla extract.
Step 2
In a separate bowl, whisk together the flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt. Pour the flax mixture into the dry ingredients and gently stir until everything is just combined—don’t overmix.
Step 3
Heat a large griddle over medium heat and give it a quick spray with cooking spray. Scoop about 1/3 cup of batter onto the griddle for each pancake. Cook until you see bubbles forming on top and the bottoms turn golden brown, which should take around 5 minutes. Flip them carefully and cook for another 4 to 6 minutes until the other side is also nicely browned.
Step 4
Place the pancakes on a cooling rack and repeat with the rest of the batter. Serve warm and enjoy!
