Chocolate Oatmeal Pancakes with zucchini {vegan & gluten-free}

reading time: ca. 1 min

Preparation time: 20 mins
Main ingredients: oats, zucchini, cacao, non-dairy milk
difficulty level: easy-medium
serves: 2-3
suitable for: vegan, lactose-free, egg-free, gluten-free, nut-free, and delicious "even so"

Chocolate Oatmeal Pancakes - okay. But with zucchini?!

Yep, that's right. And it was frickin delicious. Call me crazy, but so far i've made GREEN pancakes (Matcha Green Tea), ORANGE pancakes (Pumpkin Pie) and so it was only just to make some DARK ones with hidden zucchini in it, don't you agree? Oh and for the less adventurous ones, there are BLOND pancakes too (Oatmeal Banana).

Anyway, zucchini. 

Can you see the tiny green spots on the pancakes in the picture above? But don't worry, you won't taste the zucchini at all! It just tastes sweet and pancake-y, i promise.

I should also mention that this "recipe" was created totally off the cuff. But i'll do my best at tracing back how much of what i mixed together ;)


around 1 1/2 cup oat flour *
1/2 small zucchini
around 1 1/2 cup of non-dairy milk or yoghurt - i'm using vanilla soy milk
1 ripe banana
1-2 tbsp cacao powder
1 tsp cinnamon
1/2 tsp baking powder **
a pinch of salt
sweetener of choice, e.g. 2 tbsp agave or maple syrup or honey - i use 1/8 tsp stevia extract 
Coconut oil (or regular vegetable oil such as canola or sunflower oil) for frying

Toppings of choice
This time i chose: 
1 bar of (partly grated) dark, dairy-free chocolate
Cinnamon powder
Sugar sprinkles
1 heaping teaspoon peanut butter (the crunchy kind)

* you could also use buckwheat flour instead, which is also gluten-free!

** If you're allergic to gluten, make sure your baking powder is certified gluten free!


First grind the oats into flour. For this i simply use my blender and blend them up on high speed.

For the pancakes: Combine all dry ingredients (oats, cacao powder, salt, cinnamon, baking powder) in a bowl and stir. Then blend up - or thoroughly stir in - your milk, banana and sweetener. Finely shred your piece of zucchini into the bowl, whisk everything together very well and set aside for 10-15 minutes.

Lightly grease your skillet with sunflower oil or your preferred oil, and heat up. Then scoop your batter onto the skillet using a spoon or a small ladle - aim for one or two heaped tablespoons per portion -, and gently spread out so the pancakes will be even and not as thick, so they'll be ready faster! Turn down the heat to medium-low and bake for about 2-4 minutes, then flip, and repeat the same on the other side. If your pancakes are very moist (because of the banana and the zucchini), you might have to bake them up to 5 minutes on each side.

TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter.

I then piled up my nicely brown baked pancakes into my usual stack and topped it off with some cinnamon, sugar sprinkles, a small bar of good quality dark chocolate and a good spoonful of crunchy peanut butter - yum!

...just look at that gorgeous melting chocolate...
BTW: I got around 8 medium-thin pancakes out of this!

Later that day we went to a "Hummus Bar" party at my friends' and i ate the rest of my - then cold - pancakes with guacamole and a bunch of different hummus variations: the regular garlic-y hummus, eggplant hummus, orange mint hummus, kiwi hummus, beetroot hummus, berry hummus and - believe it or not - speculoos hummus! they were all super yummy, especially the eggplant and the garlic one :)

Other pancake recipes you might enjoy:
Pumpkin Pie Pancakes (vegan & gluten-free)
Matcha Pancakes (vegan & gluten-free)
Oatmeal Banana Pancakes (vegan & gluten-free)


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