ZUCCHINI CHOCOLATE CHIP PANCAKES
We added shredded zucchini and chocolate chips to your breakfast pancakes for a fresh twist on your morning wake-up call.
Provided by Stephanie Wise
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In large bowl, stir all ingredients except syrup until just combined.
- Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
- Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden brown on bottom and bubbles form on top, about 3 minutes. Turn; cook until golden brown, about 2 minutes. Transfer to plate. Repeat with remaining batter.
- Serve warm with maple syrup.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE CHIP ZUCCHINI BREAD
Moist zucchini bread gets a simple makeover with chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Adjust rack to the middle position and preheat the oven to 325 degrees F.
- Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
- Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
- Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
- Cool completely in the pan on a cooling rack.
ZUCCHINI COCOA PANCAKES
Vegan, gluten-free pancakes made with banana, zucchini, unsweetened cocoa powder, and flaxseed. These zucchini cocoa pancakes make a perfect low-calorie breakfast while adding more greens to your diet.
Provided by Megan Olson
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 34m
Yield 2
Number Of Ingredients 14
Steps:
- Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract.
- Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined.
- Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.5 g, Fat 5 g, Fiber 7.9 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 482.7 mg, Sugar 10.4 g
CHOCOLATE CHIP PANCAKES
This is my go-to recipe for chocolate chip pancakes. The pancakes come out super fluffy and the whole family loves them. Add as many chocolate chips as you like. Can easily be doubled or tripled. Serve with maple syrup if you like.
Provided by barbara
Categories Pancakes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine milk and vinegar in a bowl and set aside for 5 minutes to "sour" the milk. You are essentially making your own buttermilk with this step.
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk egg, butter, and vanilla extract into "soured" milk until well combined. Pour flour mixture into the wet ingredients and whisk until just combined. Fold in chocolate chips. Batter will be thick. Allow batter to rest for 5 minutes.
- Heat a large skillet over medium-low heat, and coat with cooking spray.
- Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 2 to 4 minutes. Flip pancake with a spatula, and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter. Serve immediately.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 32.8 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.9 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 438.6 mg
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