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Super Yummy Vegan, Gluten-Free, Dairy-Free Chocolate Pancakes

When I ask my kids what they want for breakfast, the most common answer I get is “PANCAKES!”
Feel good making these for your family. They are healthy and delicious!
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Servings 40 mini pancakes

Ingredients
  

  • 2 qty Ripe bananas
  • 1 qty Small zucchini or 1/2 med/large zucchini
  • 1 cup Almond Milk
  • 1 cup Birch Bender's Paleo Pancake Mix
  • 1 cup Ground oats aka oat flour
  • 1 tbsp Ground flax seeds
  • 1 scoop Chocolate Juice Plus+ Complete See notes below
  • 1 tbsp Almond Butter
  • 1 tsp Baking powder aluminum-free
  • 1/2 tsp Baking Soda
  • 1 tsp Cacao Powder
  • 1 tsp Apple cider vinegar
  • 1/2 cup Dairy-free chocolate chips
  • Coconut oil
  • Maple syrup or honey for serving

Notes

Instructions
 
  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.