These fluffy whole-grain pancakes are another recipe that proves vegetables can 1) fit just fine into breakfast and 2) pair with chocolate chips like you wouldn't believe! Made with a simple gluten-free flour mix, the batter is ready for cooking in under five minutes. Watch out, other pancake recipes, because these are fully capable of winning over all pancake lovers!
Four episodes of This Is Us + one chapter of Intuitive Eating + an hour of bookstore browsing + too-many-hours-to-admit-on-Pinterest + three naps (naps. me. napping!!!) later, it's as if nine months of non-stop anything have finally caught up to me and all I've had motivation for this week are the things I've just listed. "Not normal for me" is an understatement to describe that feeling, and yet "I hate it/I regret it" is a lie, too. I kind of did enjoy just being on the couch. Just breathing, watching, reading, letting - no, forcing - my brain to continue working to understand the concept of relaxing.
Okay, I am working at a local restaurant (last week was my first week), so I'm not doing nothing. I'm ignoring the grammar police and placing two negatives close together in the same sentence, for one thing. But really, I'm trying to figure things out. Full-time blogging isn't cutting it right now, and I never expected it to, so don't ask me why I tried to make it do so for the last nine months.
When I'm not binge-watching This Is Us and dreaming of a husband who is some of Jack and some of Randall, I'm listening to my own thoughts and following them without judgment wherever they go. I'm noticing that when I guide them towards what feels productive - pretty much anything to do with blogging, like creating recipes, lifestyle posts, etc. - they stop like a deer in headlights and don't know where to turn from there. Not many recipes sound appetizing or worth the time and energy required of a photoshoot. Not many lifestyle ideas sound relevant enough. You know?
... then the thought of fluffy pancakes came along. And for months - m o n t h s - I've avoided these in fear of dough that won't rise, that they'll crumble, etc. So, I'm not sure why they sound like such a good idea, when I haven't tested a pancake recipe or even tasted one I didn't bake in longer than I can remember. But if there's one thing I've learned recently, it's to just go with it. With the flow. Right now, pancakes are flowin' and I'm goin'.
Makes 9-10 pancakes
1 cup gluten-free flour blend (I use this one)
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
a pinch of sea salt
1/2 cup almond milk
2 tbsp. honey
1 tbsp. coconut sugar (optional, if you like your pancakes sweeter)
1 tbsp. melted and cooled coconut oil, plus extra for the skillet
1 cup finely grated zucchini, squeezed of extra moisture
1/2 cup dark chocolate chips
Maple syrup or honey, for serving
- Combine the dry ingredients in a high-powered blender and blend for about one minute. Next, add in the almond milk, egg, honey, coconut sugar, and coconut oil. Blend again on high until smooth.
- Remove the blade from the blender and stir in the zucchini and dark chocolate chips. Set aside for 3-4 minutes.
- Heat a large nonstick skillet over medium heat and coat with about a tablespoon of coconut oil. Scoop about 3 1/4-cup portions of the batter onto the skillet and cook, flipping once several bubbles appear on the top of each portion. Cook until golden brown on each side, then remove from the skillet and repeat with the remaining batter, coating the skillet with more coconut oil between batches to prevent sticking.
- Serve with maple syrup or honey, and enjoy!