Delight in gluten-free, plant-based Sweet Chocolate Chip Zucchini Pancakes. Enjoy a guilt-free treat that makes you feel better while eating!
Deliciously Nutritious Pancakes for a Guilt-Free Breakfast
Plant-based eating is gaining popularity for its numerous health benefits and delicious recipes. One versatile vegetable that shines in both savory and sweet dishes is zucchini. Its mild flavor and moist texture make it an excellent addition to various recipes, including desserts. In a recent cooking show, zucchini was featured in a delightful new take on pancakes, combining nutrition with indulgence.
The recipe for Sweet Chocolate Chip Zucchini Pancakes offers a gluten-free and plant-based option that is not only fluffy and delicious but also packed with the goodness of zucchini. These pancakes are an ideal way to sneak extra vegetables into your diet while satisfying your sweet tooth. With chocolate chips adding a rich flavor, these pancakes are perfect for anyone looking to enjoy a guilt-free breakfast that feels indulgent without compromising on health.
Indulge in Guilt-Free Delights: Savor the Wholesome Fusion of Chocolate and Zucchini!
hello everybody and welcome to feel better eating this is a whole food plant-based experience that has the intention of educating you about the health benefits of eating plants inspiring you to try new recipes and having a lot of fun that’s what cooking is all about I’ll be flying solo today.
My name is Joshua it’s good to see new faces in the audience welcome everybody here in Michigan City I appreciate you being here and the people watching on YouTube today we have as always a certified Banger of a recipe it’s going to be using a locally grown vegetable that grows in great abundance so much so that you can run out of ideas on how to.
Use it but I’m going to show you a recipe how you can incorporate to make a sweet treat and we’re going to build on the running theme of this show that sweet tasty really nourishing treats don’t have to be unhealthy or detrimental to your health if you choose the right ingredients they can be health foods and still taste great so today.
We’re going to be making zucchini bread pancakes lever in locally grown zucchinis this one was grown right here at the grace Learning Center but this one was grown in our garden back in Niles and if you’ve ever grown these has anyone ever grown these in the audience it’s honestly amazing they can grow with the right conditions in the midwest.
Perfect conditions then grow like 2 in a day and some days you won’t have any and then 3 days later you will have like this and we’ve had ones out of the garden this year like this big so if you let them grow too long I’ll just keep growing and growing and growing so they’re very abundant but you can run out of ways to cook them and putting.
Them into pancakes is a really good way and it’s very simple so we’re going to get into it we first going to mix the wet ingredients I’m going to start off with just a regular banana this will help with the potassium in the meal I’m going to bang that in there put this put in there and then we’re going to be using a plant-based.
Milk as the wet here obviously no Clos you can use all the different types of milk here we use an almond because it’s sweet and these are going to be pancakes but cashew milk is also nice in this so I’m going to put a cuple of that in there I’m going to give it a mash can you see this can you see this in the uh.
Good deal so we’re just going to mash this up pretty simple this this recipe is very easy it’s very quick and it’s tasty give this a good Mash you could probably do this in a food Pro for processor as well if you want it but I thought this was pretty.
Good and depending on how chunky you like your pan cakes you can leave the banana in thicker pieces there if you like but then we’re going to add into that this is the main event of this dish in Europe we call this a corette have you ever heard that term no no we call it a corette I think it’s a French word but.
Here they call them zucchinis and this is just two cups this recipe is scaled but I just grated this super easy and I left the skin on because I grew it in our garden so I know that it doesn’t have any pesticides insecticides any of that nonsense it’s just as it’s intended to be and I think the skin adds a nice flavor extra flavor to it so just gr two.
Of those in bang that in there for sweetness we’re going to be adding maple syrup we going to go for 2 taable spoons this is a very uh easy to understand sugar and it’s obviously real tasty and again grows locally bang that in there wow lovely that lovely lovely lovely and.
Then we’re going to be adding some coconut oil this is going to help with the cooking process it’s going to stop it from sticking so much but it’s also a super food we use coconut in a lot of these recipes because it’s good for many bodily functions and it also helps with the satiation so sometimes when you this is.
A bit stuck sometimes when you eat plant-based dishes they don’t always feel overly satiated because the ingredients burn so fast but when you add fat good fats in like this they’ll satiate you for longer so not doing very well with this really should have probably melted that beforehand cuz it might not mix in there.
But we’ll do our best we’ll do our best and then we’re going to be adding in chocolate this is optional but we obviously want chocolate in the pancakes but again it comes down to choosing the right chocolate this one is I’ll show you the packet what we use it on the show all the time but it’s the uh enjoy life it doesn’t have any unknown.
Ingredients in just very easy to understand cocoa butter cane sugar and then cacao it comes in this suit and it’s real tasty and again if you’re using the right ingredients uh you can eat tasty and healthy it all comes down to the saucing so we’re going.
To be mixing this in here and what we’re essentially going to be doing is just making like a regular pancake batter that’s what we’re going for just going to be mixing this around here I mean you could probably just cook you probably just cook that as is and you get something out of it maybe like a.
Zucchini forart or something I don’t know but what we’re going to do obviously instead put these down here we’re going to be adding in the dry ingredients which I prepared earlier but it’s super simple in there there’s just two cups of oat flour we’re using oat flour because this then becomes a glutenfree dish I struggle with the.
Wheat and gluten in other flowers but you can use those they’re obviously still plant-based in there there’s baking powder to help these fluff up and rise and there’s also salt to taste but salt also has a lot of benefits for us as long as the right salt so in this one we have just sea salt fine it’s maybe not the best one you could ever get this.
One but as long as you choose the right salt in the right amounts it’s very good for us so we’re going to be adding this into here giving it a s and then if our ratios are correct and we’ve scaled this recipe I’ve never made this many one go this will come out like.
A handy dandy pancake B oh yeah perfect obviously if it looks a little dry when you finished you can add more wet ingredients and vice versa if it looks a little bit too wet this is looking pretty nomenal has anybody ever had zucchinis in sweet dishes you ever had zucchini.
Cake zucchini bread zucchini bread this is essentially if you put this in a bread tin and baked it it would be zucchini bread it’s almost identical it’s just that we’re going to do it in the pancake form because I like pancakes there we go lovely job easy.
Peasy I would have if I could go back in time I would have melted the coconut oil cuz you probably can’t see it but there are little chunks of it and I think the recipe does say to melt it but it is what it is and then we’re going to be using this handy dandy little heater thing here we.
Go come on course time hot there we go this thing cooks really fast so I’m going to put it at 390 in fact I’ll try probably start at 350 this gets hot very fast uh but obviously if you’re using your own pans you’ll know how they work and then we’re going to cook them just.
Like uh just like regular pancakes going to start off with a little bit of coconut oil this will help stop them sticking make it just a little bit easier cuz nobody enjoys stuff pancakes so I’m just going to move this around here it gets hot real fast this.
Thing and then we’re going to take this scoop I’m just going to portion out probably half a cup of pancake and then we just going to bang that in there I’m just going to cook a couple and then we’ll cook them after for you guys to enjoy and flatten this down a.
Little bit depending on how thick you like them you can leave them thick I’m just going to do that’s a big old pancake that oh well and we’re going to cook these just again like regular pancakes to where they’re it’s to your own preference I like mine like probably on the Browner side and then the chocolate will melt more red as.
Well but if the consistency is good which it looks good we’re going to get air bubbles coming up it’s going to puff up that baking soda is going to go and we’re going to have a real nice looking pancake you can see the green here from the I keep saying K from the zucchini real nice I don’t know if you can can you see.
These little air bubbles popping out probably you can yeah great so I’m just going to let that go for a couple of minutes per side and then as for toppings uh you can obviously choose really this uh as for toppings you can choose.
Whatever you want I just like usually mle syrup with extra banana but we’ve got extra chocolate here if you want to put that on too it’s really really up to you yeah I’m going to give this a flip try this one this pan is not easiest shape to deal with chocolate’s.
Melting I’ll give that another couple minutes okay give it a couple minutes it’s super easy right what have we been doing this 10 minutes took me 10 minutes to prepare so when it comes to making pancakes at home obviously depending on the ingredients you use they can be you eat them and then you have to go to sleep.
For like 3 hours or you eat these and be like woo it’s all about the ingredients let me see you can give this a flood oh getting there we go it’s going to come out a random shape I.
Think might be a little bit overdone and it looks as if this might stick as well cuz it didn’t re coconut oil de side but we’ll see how we get on if we need to cook another one for the camera we will but it will taste good I can guarantee that and we’ll try this one as well cuz I only put 2 tablespoons of.
Maple syrup in and it may be more beneficial to add more in but so it goes a long way this that was just one zucchini in there and this is probably going to make six or seven of these I think that goes a pretty long way does anybody have any questions what’ you say about the.
Thickness of the batter when you add if it’s not good enough yeah I don’t I think it’s just personal choice obviously the thinner you go the faster it will cook the thicker I like it thicker cuz I like it creamy in the middle but I think it’s personal choice this is just yeah it’s not it’s not sticking too.
Bad I just forgot to put the uh move over here there we go I just forgot to put the reapply I’ve never cooked on this pan either pancakes I usually use the cast iron the cast iron just doesn’t stick you don’t really you put oil on it once and it’s pretty much done whereas this is as you can see it’s kind of doing its own thing.
But looking pretty good chocolate’s melting and Kate labeled these bread pancakes because as a said this is the same batter that you’d use for not sure about that it’d be the same you could bake that in the oven and it will just turn into a bread and as you can see the oil is now.
Smoking it’s why we don’t do too much frying outside of cast irons cuz it always seems to burn but this should be done flip that yeah with just like that boom boom boom so what I’m going to do for this one I’m just going to move this out of the way so Kevin can.
See I’m going to move this over here sorry about the smoke it’s doing its thing I’m just going to get a little chopping board here get this not sure I’m just going to do a little bananas on the top just thinly sliced do.
This obviously get F in that boom boom boom few little ones of these on there go bit maple syrup on the top look at that come on and there you have it in what was that 15 minutes job done that’s a zucchini bread pancake topped with bananas can you see.
That cin yeah so as I said if you choose the right ingredients and the right methodology tasty healthy snacks like this don’t have to be well they wouldn’t be healthy if they were unhealthy but pancakes for example don’t have to be a food that is detrimental to your health if you just.
Choose wholesome ingredients like what we’ve got here and you can grow these at home or at wherever super great I’m excited for you to try this we’re going to have everybody come up or cook pancakes and do different toppings I appreciate you all being here this recipe will be available on our website as always and I.
Encourage you to go try it it’s real easy lot of fun got lots of people coming it’s a good recipe to do and if you are grown zucchinis you will realize very fast I got so many of these I don’t know what to do with and this is a great way to use them up thank you very much for watching I’ve been Joshua this has been feel better eating and I wish a.
Wonderful rest of your day much love peace cool who wants this one thank you to all of our show sponsors and supporters who make this show possible the Healthcare Foundation of leaport Grace Learning Center citizens concern for the homeless and Alco access leaport County we appreciate all of your support.
