Don’t let Valentine’s Day or any special occasion derail your clean eating. These Paleo, grain-free Chocolate Lovers Zucchini Hotcakes satisfy a chocolate craving while sneaking in zucchini. A low-carb (sugar-free) option is noted for those watching carbs, and an optional chocolate maple syrup brings an indulgent finishing touch.
These hotcakes deliver antioxidants from cocoa or cacao powder, fiber from coconut flour and zucchini, healthy fats from coconut oil and nut meal, and protein from eggs and nuts. Use the optional chocolate syrup or serve with plain maple syrup or ghee for extra richness.
They don’t need to be heart-shaped, but heart-shaped pancake rings are a fun way to present them. The rings can also be used for heart-shaped eggs, cookies, brownies and breads, making them a versatile kitchen tool.
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Paleo Chocolate Lovers Zucchini Hotcakes
Stacey
Pin Recipe
8 mins
12 mins
20 mins
gluten free, grain free, low carb, paleo, vegetarian
breakfast, pancakes
4
Ingredients
- ¼ cup coconut flour
- ¼ cup almond meal
- â…“ cup finely grated organic zucchini
- 1 tablespoon cocoa or cacao powder
- 2 eggs beaten
- 1 teaspoon gluten-free vanilla extract
- â…” cup unsweetened coconut or almond milk
- 2 tablespoon organic 100% maple syrup or low-carb sugar-free maple syrup
- 1 tablespoon coconut oil, melted
- â…› teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- Optional chocolate maple syrup:
- 1 ½ tablespoon coconut oil or ghee
- 1 teaspoon cocoa or cacao powder
- 2 tablespoon organic maple syrup or low-carb maple syrup
- Kitchen supplies
- large mixing bowl
- griddle or frying pan
- heart pancake rings (optional)
Instructions
- In a large mixing bowl combine all hotcake ingredients and mix thoroughly. If the batter is too thick, add a little water and mix until you reach a batter consistency.
- Heat a greased griddle or frying pan over slightly above medium heat.
- If using pancake rings, grease or oil them and place on the heated griddle. If not using rings, proceed like regular pancakes.
- Spoon batter into each ring and spread to fill the shape. Leave the ring in place until the pancake side is set and begins to bubble.
- Lift the ring off and flip the pancake to cook the other side. If the pancake is too delicate to flip, give it more time to set.
- Repeat until all batter is used.
- For the chocolate maple syrup, heat a small saucepan over medium heat and add the syrup ingredients.
- Stir and heat until everything is melted and well combined.
- Serve hotcakes with chocolate maple syrup, regular maple syrup, and ghee or butter if desired.
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Notes
*All nutritional data are estimates based on the products used.
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