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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.

Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

ABOUT THIS RECIPE (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Servings:  12 Pancakes
AVG. Maker RATING: 
5 from 1 vote
Write a Recipe Review
Prep Time :15 minutes
Cook Time :12 minutes
Total Time :27 minutes
Course : Breakfast
Cuisine : American
Calories 147
Fat 5.6
Carbohydrates 22
Protein 4.5

Ahaa, pancakes...

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 quick-cooking rolled oats 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. CLICK HERE

Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes

Kymberley @GFreeDeliciously
Start your morning with Gluten-Free Whole Grain Chocolate Chip Zucchini Pancakes that everyone will love!
5 from 1 vote
PRINT THE RECIPE
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Breakfast
Cuisine American
Servings 12 Pancakes
Calories 147 kcal

Equipment

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

Ingredients
 
 

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.

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. Freeze up to two months.

Nutrition

Calories: 147kcalCarbohydrates: 22gProtein: 4.5gFat: 5.6gSaturated Fat: 2.1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.4gTrans Fat: 0gCholesterol: 15.5mgSodium: 13.6mgPotassium: 93.6mgFiber: 2.9gSugar: 6.5gVitamin A: 11.7IUVitamin C: 0.5mgCalcium: 149.7mgIron: 1.1mg
Keyword chocolate, chocolate chips, oatmeal, pancake, whole grain, zucchini
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

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.)

Copyright © 2017-2020 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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