Gluten-Free, Dairy-Free Super Yummy Chocolate Pancakes
Servings Prep Time
40Mini Pancakes 5minutes
Cook Time
Servings Prep Time
40Mini Pancakes 5minutes
Cook Time
  • 2qty Ripe bananas
  • 1qty Small zucchini or 1/2 med/large zucchini
  • 1cup Almond Milk
  • 1cup Birch Bender’s Paleo Pancake Mix
  • 1cup Ground oats (aka oat flour)
  • 1tbsp Ground flax seeds
  • 1scoop Chocolate Juice Plus+ CompleteSee notes below
  • 1tbsp Almond Butter
  • 1tsp Baking powder (aluminum-free)
  • 1/2tsp Baking Soda
  • 1tsp Cacao Powder
  • 1tsp Apple cider vinegar
  • 1/2cup Dairy-free chocolate chips
  • Coconut oil
  • Maple syrup or honey for serving
  1. Place all ingredients, except the chocolate chips and coconut oil in a blender and blend until it makes a smooth pancake batter. It should be thick and not runny.
  2. Turn stove on to medium heat and grease a pancake griddle with coconut oil. I like to use a silicone brush.
  3. Using a tablespoon, place small dollops of pancake batter on warmed oil.
  4. Add 2-3 chocolate chips on each pancake.
  5. Cook for about 2 minutes or until ready to flip. Flip and cook the other side for another 2 minutes. Repeat until you cook all the batter.
Recipe Notes

Learn more about Chocolate Juice Plus+ Complete

For a non-vegan option, use 1 egg instead of ground flax seeds.

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