Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes that everyone will love!
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Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

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!

Learn how to adjust the serving size.
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Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

Start your morning with Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes that everyone will love!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: chocolate, chocolate chips, oatmeal, pancake, whole grain, zucchini
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12 Pancakes
Calories: 147kcal

Equipment

  • mixing bowl
  • immersion blender (can use regular blender)
  • 1/2 cup measure
  • non-stick griddle

Ingredients

Wet Ingredients

  • 1 medium Granny Smith Apple
  • 1/2 cup Zucchini grated, moisture removed
  • 1/2 to 3/4 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.

Footnotes

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

Copyright © 2017-2019 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(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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G-Free Deliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • 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 cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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I'm so happy you're here...

Where my passion is all about helping people to create lasting change in their health and life by making delicious, nutritious choices for eating better. Here you'll find easy recipes that use only real, whole foods with ingredients you can trust. Gluten-free meals that never, ever compromise on taste, that save you time - even when life gets busy.

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