Hi-lo! (as Ellie would say) Today, I have pancakes with chocolate chips (and zucchini) for you. They are wonderful.
For these, I used my favorite basic pancake recipe, but with zucchini and chocolate chips stirred in for good measure. If you have a garden that grows zucchini a foot and half long like mine, you’re always looking for ways to use them up. Zucchini is a perfect fit for pancakes. It adds moisture, but has a mild flavor.
These pancakes are chock full of good for you ingredients, like whole wheat flour, coconut oil, raw honey and shredded zucchini, but they still taste like a special treat. I mean look at that melted chocolate.
Did you hear that I’ll be launching a newsletter? Sign up to get meal plans, guilty pleasures and my favorite new products delivered straight to your inbox. The form is on the right.
Chocolate Chip Zucchini Pancakes
2 c. buttermilk
1/4 c. coconut oil, melted
2 tbsp. raw or regular honey
1 tsp. vanilla
1 3/4 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. chocolate chips
1/4 c. zucchini, coarsely grated
Preheat the oven to 200 F. Place a baking sheet inside. While it heats, crack eggs into a bowl and lightly whisk them. Add the buttermilk, melted coconut oil and vanilla next. Stir together. Next, mix in the dry ingredients. Be careful not to over mix. The batter will be lumpy. Now, add the chocolate chips and zucchini, stirring to combine.
Heat a non-stick skillet over medium heat. When warm, pour the batter, a ¼ cup at a time (I use a measuring cup for this.) into the pan. Tiny bubbles will appear on the surface of your pancakes as they cook. When the bubbles slow down, they’re ready to flip. The second side cooks faster than the first, so keep an eye on them. You’ll know they’re done when they start to set-up. Place the finished pancakes in the oven on your baking sheet. Repeat until you’ve used all the batter. Serve with butter and maple syrup.