Friday, July 11, 2014

Chocolate Zucchini Pancakes: A Delightful Combination of Random Flavors


These thin, spicy-sweet pancakes are actually more of a cookie hybrid. Cancakes?  Pancookies?  Nope.  I don't think I've developed the next "cronut."  Regardless, these little bites are a delicious, easy way to use up some of that seasonal zucchini and leftover quinoa.

Growing up, one of my favorite desserts was a zucchini chocolate cake my mother made.  Despite being packed with zucchini, it wasn't exactly light or healthy; it was packed with sugar and oil. (But it was seriously, seriously good).  So, I was delighted when this little cookie pancake-y thing turned out to have a similar taste and texture.  Chewy but somehow still slightly fluffy and certainly not gooey, this is one treat that is actually better not fresh out of the oven.  I discovered that when they cooled and firmed a little, they became a fun and portable (win!) little snack.  And tomorrow morning on my way out the door, I will discover how well they keep overnight...and fuel me through my morning.

Chocolate Zucchini Pancakes
yields about 30 mini pancakes or 15 medium ones


1 cup gluten-free flour (a filling combo is 1/2 cup quinoa flour, 1/4 cup brown rice flour, 1/4 garbanzo bean flour)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon sea salt
1 cup cooked quinoa
2 tablespoons flax meal mixed with 1/4 cup water
1/3 cup pure maple syrup
2 tablespoons coconut oil, melted
1-1/2 teaspoons pure vanilla extract
2 tablespoons unsweetened cocoa powder
1/2 cup nondairy chocolate chips (optional)
1 cup shredded zucchini (heaping)*

Directions: *

*These can be made stove-top in a pan or on a griddle, or baked in the oven.  If you choose the oven method, preheat the oven to 350 degrees and dollop the batter onto greased cookie sheets or sheets lined with silpat or similar nonstick mats.
1.  Mix wet ingredients together.
2.  Fold in dry ingredients, then the quinoa.
3.  Stir in zucchini, and chips last.
4.  Prepare as you normally prepare pancakes or bake according to the directions above.
5.  Let cool for a few moments and enjoy cool or heat before serving if desired. 

*Zucchini tip:  If you find that when you grate the zucchini, it is super soggy, then simply press it between two paper towels to soak up some of the moisture.

I used red quinoa, but any will do!
cook your quinoa stove-top...or in a rice cooker! 1 cup quinoa to 2 cups water
I like Bob's Red Mill Gluten-Free flour as a quick xanthan gum in here!
add quinoa...and stir!
Heaping zucchini!  Lots and lots ;)

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