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Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes
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Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

Start your morning with Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes that everyone will love!

This recipe is for our grandchildren Caleb, Jacob, and Kendra, and our Godson's daughter Madison & son Cole
Who couldn't get their fill of these pancakes this past summer

Making pancakes for our family’s breakfast was my very first cooking experience as a child. I can remember that morning making pancakes like it was yesterday – complete with a recollection of the smells and proud smiles of accomplishment felt that came with serving them up at our table.

Nostalgia aside, it’s a feeling that continues today as the tradition of making and serving pancakes continues whenever family visits at breakfast time.

Because serving pancakes has become a family tradition of sorts, the fun of making them in my adult life has grown to include many flavors and varieties of the breakfast treat, especially when I know that children will be eating them. 

The trick to making pancakes that both children and adults will gobble up...

The tricky part in making pancakes that both children and adults will gobble up is to make them super tasty, yet not too sweet. That’s where using just the right amount of chocolate chips comes in to play for this recipe.

In this method for making Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes, gluten-free instant oatmeal is ground to make a nutritious batter that includes apple and grated zucchini. The apple works to balance the sweetness of the chocolate chips, and the zucchini mellows the richness of the chips giving the pancakes a flavor somewhat like zucchini bread. Almond milk adds a hint of nuttiness to the taste, and cider vinegar helps to make the pancakes rise, to light and fluffy as they cook on the griddle.

I’ve made this recipe using both frozen grated zucchini from the garden and fresh zucchini from the store. Both are equal as an ingredient for this recipe. One tip to remember is to drain the zucchini before adding it, doing this will eliminate a watered-down taste to the pancakes when they are done and will help in creating a normal batter consistency.

Finally, serve these Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes with real butter and real maple syrup. And, if you want to go over the top, serve with a little dollop of whipped cream on top to splurge 😊!

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Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

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Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

Course: Breakfast, Brunch
Cuisine: American
Keyword: chocolate chip, gluten-free, pancake, whole grain, Zucchini
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12 Pancakes
Calories: 147 kcal
Author: G-Free Deliciously | Kymberley Pekrul
Start your morning with Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes that everyone will love!
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Ingredients

Dry Ingredients

  • 1 Cup gluten-free Quick Oatmeal
  • 1/2 Cup gluten-free All-Purpose Flour
  • 1 Tablespoon gluten-free Baking Powder
  • 1 Teaspoon Cinnamon
  • 1/2 Cup gluten-free Chocolate Chips

Wet Ingredients

  • 1 medium Granny Smith Apple grated
  • 1/2 Cup Zucchini grated, moisture removed
  • 1/2 Cup Almond Milk + up to 1/4 cup more if needed
  • 1 large Egg
  • 1 Tablespoon Cider Vinegar
  • 1 Tablespoon Canola Oil

Instructions

  1. Add apple, zucchini, egg, vinegar, oil and half the almond milk in a large bowl, blend with an immersion blender to incorporate (You could also use a blender.)
  2. Add oatmeal, baking powder, cinnamon to bowl and stir to combine. Blend, adding more almond milk a little at a time. The batter should be thick and pourable.

  3. Fold in chocolate chips, allow the batter to set for 5 to 10 minutes.

  4. Preheat non-stick griddle over medium heat. Spray or wipe with cooking oil. When the griddle is hot, pour about 1/2 Cup of batter onto heated pan. Cook until the top surface of each pancake bubbles, about 2 to 3 minutes. When the edges are golden, flip each pancake and continue cooking until browned on the underside. Repeat until all batter is gone.
  5. Serve pancakes with butter and maple syrup, if desired.

Recipe Notes

These pancakes refrigerate and freeze well. To reheat in the microwave, cover for 40 to 60 seconds at 70-percent power until warm. Can freeze up to two months.

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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Kymberley Pekrul

A TIDBIT OR TWO ABOUT KYMBERLEY:

  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

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resources |

hey! i’m so
 Happy to Meet You!

I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
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