80 Calorie Zucchini Cocoa Pancakes

• 1 tablespoon flax seeds mixed with 2-3 tbsp water
• 1/2 cup whole wheat flour or GF flour
• 1/2 tablespoon Truvia brown baking sugar
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Dash of sea salt
• 1/4 teaspoon cinnamon
• 1 very ripe banana
• 1/4 cup shredded zucchini (~1/4 to 1/2 medium sized zucchini)
• 1/2 cup unsweetened almond milk (can sub any milk if not vegan)
• 1/4 teaspoon vanilla extract

1. Make flax egg by combining flax seeds and water in small bowl
2. Refrigerate flax with water 15 to 30 minutes until mixture thickens & has an egg like consistency
3. Combine dry ingredients in large bowl & mix well
4. Combine wet ingredients in medium bowl
5. Stir wet ingredients into the large bowl of dry ingredients until combined - do not over stir
6. Heat a large griddle over medium heat & spray with cooking oil
7. Pour pancake batter 1/3 cup at a time onto the griddle
8. Cook the pancakes 5 minutes until bubbles form on the top and the bottoms become golden brown
9. Flip pancakes, cook an additional 4 to 6 minutes
10. Cool on a baking rack & serve

flax seeds mixed, whole wheat flour, baking sugar, cocoa, baking powder, baking soda, salt, cinnamon, very ripe banana, zucchini, unsweetened almond milk, vanilla

Taken from food52.com/recipes/40154-80-calorie-zucchini-cocoa-pancakes (may not work)