Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes
This recipe is for our grandchildren and other kids who love pancakes!
Ahaa, pancakes...
As a child, making pancakes for the family breakfast was my first cooking experience. I can still remember mornings making them like it was yesterday.
I swear, there’s no better breakfast food than homemade breakfasts with stacks of pancakes. Making them, then eating them – complete with all the smells and proud smiles from hungry eaters at the table.
Nostalgia aside, it’s a feeling that continues today as the tradition of making and serving pancakes continues whenever the family visits at breakfast.
Because serving pancakes has become a family tradition, 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 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.
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The trick to making pancakes that both children and adults will gobble up...
Making pancakes that children and adults will gobble up is really no trick. All you need is to combine fun ingredients with nutrition.
Mixing up nutrition and fun…
In this method for making Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes, certified gluten-free, quick-cooking rolled oats are ground to make a nutritious batter that includes apple and grated zucchini. The apple balances 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 make the pancakes rise to light and fluffy while cooking on the griddle.
Can you use frozen zucchini?
I’ve made this recipe using frozen grated zucchini from the garden and fresh zucchini from the store. Both work equally well. 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.
How to Serve Pancakes:
Finally, serve the pancakes with real butter and maple syrup. And, if you want to splurge, add a dollop of whipped cream on top!
Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes
EQUIPMENT
- mixing bowl
- immersion blender (can use regular blender)
- 1/2 cup measure
- non-stick griddle
INGREDIENTS
Dry Ingredients
- 1 cup Gluten-Free Quick Cooking Rolled Oats
- ½ cup Gluten-Free All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon ground Cinnamon
- ½ cup Gluten-Free Mini Chocolate Chips
Wet Ingredients
- 1 medium Granny Smith Apple
- ½ cup Zucchini grated, moisture removed
- ½ to ¾ cup Almond Milk
- 1 large Egg
- 1 Tablespoon Cider Vinegar
- 1 Tablespoon Coconut Oil
INSTRUCTIONS
- 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.)
- 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.
- Fold in chocolate chips, allow the batter to sit for 5 to 10 minutes.
- 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 the 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.
- Serve pancakes with butter and maple syrup, if desired.
KITCHEN NOTES
Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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