Vegan Chocolate Chip Zucchini Pancakes

Calling all my chocolate lovers out there to these chocolate chocolate chip pancakes! These are sure to start your day off on the right foot. I topped mine with almond butter, maple syrup, frozen berries, quinoa puffs, and pitted medjool dates! Yes ya girl goes hard and I love it.

Vegan Chocolate Chip Zucchini Pancakes

Category: Breakfast, Recipes

Vegan Chocolate Chip Zucchini Pancakes


  • 1/2 cup rolled oats
  • 1/2 cup buckwheat grouts
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla or unsweetened protein powder (I used Amazonia Raw Vanilla cinnamon, optional)
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon baking powder
  • 1/2 large banana
  • 1 small zucchini (around 6”)
  • 3/4th cup almond milk
  • 2 tablespoons cacao powder
  • 1/4 cacao nibs or chocolate chips


  1. Blend all ingredients except the chocolate chips in a blender until smooth.
  2. Stir in the chocolate chips.
  3. Heat a pan to medium heat (you don’t want it too hot or they will burn).
  4. Use a 1/4 cup or ice cream scoop to scoop up the batter and spread it evenly on the pan so they are about 1 centimeter thick. Use oil if not using a non-stick pan.
  5. Cook for a couple of minutes on each side. The pancakes may just start to bubble when they are ready to flip. You want the bottom to be golden brown.
  6. Serve with your favorite toppings and enjoy!

This recipe was republished with permission from Joys of Jade.

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Vegan Chocolate Chip Zucchini Pancakes
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