Zucchini chocolate chip pancakes that are easy to make and the perfect way to sneak some veggies into your kids! Perfectly fluffy, slightly sweet and so delicious!
Breakfast is served, and it’s a great big stack of fluffy zucchini pancakes (with chocolate chips)!
Not only are these a personal favorite, but they are loved by kids too…even my discerning 5 year old who can spot a little green something in his pancake from a mile away.
Chocolate chips really do work miracles 😉
Don’t forget to pin this post to save it for later!
We love these zucchini chocolate chip pancakes because
- they are a great healthy breakfast option
- kids and grown ups love them
- you can make them ahead and reheat for easy breakfasts!
How to make them
- shred zucchini finely and squeeze out moisture
- in a microwave safe bowl (or measuring cup), melt the coconut oil
- mix in all wet ingredients
- add in the dry ingredients and mix
- fold in the zucchini and chocolate chips
- cook 1/4 cup portions in a non-stick pan
Enjoy with syrup, walnuts and maybe a few extra chocolate chips 😉
Are zucchini pancakes healthy? These pancakes contain little oil and a full cup of shredded zucchini, so I do consider them to be on the healthy side. You can also swap the all purpose flour for white whole wheat flour to make them even healthier!
Can I use almond/coconut/gluten-free/alternative flour for these pancakes? I have not tested any alternative flours. I have tried with white whole wheat and they worked perfectly!
Can these pancakes be frozen? Yes! We stacked them in a glass meal prep container with a bit of wax or parchment paper between each pancake. When you want to heat up, thaw at room temp for a few hours, then place in the toaster.
Can I veganize this recipe? You can swap the milk for almond milk no problem, and the pancakes work with a flax egg but the texture is NOT the same. It ends up thick and kind of gummy. For best results I recommend using a real egg.
Tips for flipping pancakes
OK if you’re like me, you might get ‘pancake flipping anxiety’…aka you get so up in your own head that you are doomed to screw up flipping the pancakes.
- use a non-stick pan (and don’t over-crowd it with too many pancakes! Two pancakes in a 12-inch pan is my limit)
- make small pancakes- I stick to 1/4 cup, as even 1/3 cup become too wide and challenging for me to flip
- wait until you see bubbles in the middle of the pancake and the edges start to dry out a bit
- test by slipping your spatula under the side of the pancake. If it sticks to the batter, the pancakes need longer
- the first pancake is a tester- don’t stress if it gets ruined. Your temperature may need to be adjusted, your pancake batter may need to sit a few minutes to thicken, etc.
- get the timing down- once the temperature of the pan is stabilized, set a timer so you know roughly how long the next few batches of pancakes will take.
Tips & equipment
Zucchini Chocolate Chip Pancakes
- 2 tbsp coconut oil (26g)
- 2 tablespoons maple syrup (39 g)
- 1/2 cup milk (dairy or non-dairy are both fine)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour (125g; fluffed, spooned & levelled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 tablespoons mini chocolate chips
- 1 cup shredded zucchini (moisture pressed out)
- Melt coconut oil in a large microwave-safe bowl or measuring cup.
- Stir in the maple syrup, milk, egg and vanilla extract, and mix until smooth.
- Add the flour, baking powder, baking soda and cinnamon and mix into the batter until no flour clumps remain.
- Fold in the mini chocolate chips and shredded zucchini.
- Heat a non-stick skillet over medium heat.
- Add some spray oil to the pan, then measure out 1/4 cup portions of pancakes. Cook for around 2 minutes on the first side, then flip and cook 1 minute on the second side.
- Enjoy with walnuts, syrup and extra chocolate chips.
- Store in the fridge for up to 4 days. Freeze for up to 3 months. Reheat in a pan, or in the toaster.