Ingredients

The following ingredients have 1 Servings
  • 1 1/2 TB Unsweetened Cocoa Powder
  • 2 1/2 TB Banana Flour
  • 1 1/2 TB Buckwheat Flour
  • 1/2 Tsp Baking Powder
  • 1/4 Cup Grated Zucchini
  • 1/4 Tsp Cinnamon
  • 1/4 Tsp Banana Extract (or Pure Madagascar Bourbon Vanilla Extract)
  • 1/3 Cup + 2 TB Water
  • 1 TB Blueberries (plus more for topping)
  • Cocoa Stevia Syrup (optional topping)
  • Sugar-Free Maple Syrup (optional topping)

Instruction

  • In a small bowl, combine your grated zucchini, flours* (see notes below), cinnamon, and extract. Give it a quick stir.
  • Add the water next. Start with 1/3 cup and then slowly add more tablespoons of water until you get a batter that is thick, but pourable and not too watery.
  • Grease a non-stick pan with coconut oil and allow to heat up over medium heat on the stove.
  • Pour half the batter on the pan, add 1 tablespoon of blueberries to that pancake, and allow to cook for about 2-3 minutes. Flip and cook another 2 minutes. Repeat same process with the rest of the batter and last tablespoon of blueberries.
  • Plate your cakes and top with syrups of choice and additional blueberries if desired!