Chocolate Zucchini Pancakes
Chocolate Zucchini Pancakes are so tasty. Chunks of dark chocolate and shredded courgette turn this into a special breakfast, topped with maple yogurt.
Servings: 4
Calories: 325kcal
Equipment
- mixing bowl
- Frying pan
Ingredients
- 125 ml (½ cup) milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon oil plus extra for cooking
- 100 g (1 cup) raw zucchini/courgette, grated
- 50 g (⅓ cup) dark chocolate, chopped
- 150 g (1 cup) plain (all purpose) flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- pinch salt
For the Maple Yogurt
- 3 tablespoons plain Greek yogurt
- 1 teaspoon maple syrup
Instructions
- Whisk the milk, maple syrup, vanilla, egg and oil together in a large mixing bowl.
- Whisk in the grated courgette (zucchini), chocolate, flour, baking powder, cinnamon and salt.
- In a separate bowl, whisk the milk, maple syrup, vanilla, egg and oil together. Pour into the flour bowl, along with the grated zucchini and chopped chocolate and mix until combined.
- Heat some oil in a frying pan over a medium heat. Pour in scoops of batter. When the batter begins to bubble, flip and cook the other side until golden. Repeat until the batter is finished. Top with the maple yogurt.
For the Maple Yogurt
- Mix the ingredients together until combined. Store in the fridge until ready to use.
- Serve the pancakes topped with the maple yogurt and a little grated courgette and shaving of chocolate.
Nutrition
Calories: 325kcal | Carbohydrates: 46g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 40mg | Potassium: 391mg | Fiber: 3g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 4.5mg | Calcium: 132mg | Iron: 3.6mg