Zucchini Cocoa Pancakes

Ingredients

• 2 tablespoons water
• 1 tablespoon flax seeds
• 0.5 cups unsweetened almond milk
• 1 very ripe banana , mashed
• 0.25 cups shredded zucchini
• 0.25 teaspoons vanilla extract
• 0.5 cups gluten-free all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1.5 teaspoons brown sugar baking blend , such as Truvia®
• 0.5 teaspoons baking powder
• 0.25 teaspoons baking soda
• 0.25 teaspoons ground cinnamon
• 1 pinch sea salt
• cooking spray

Instructions

1. 1

   Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract.

2. 2

   Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined.

3. 3

   Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.