Chocolate Pancakes

Baby + Me Series: Choco Pancakes

The yummiest secretly-super-healthy pancakes.


1 medium zucchini, peeled and diced

1/2 cup loosely packed shredded carrots

2 ripe bananas

1/2 cup whole wheat flour

2 tablespoons unsweetened cocoa powder

2 tablespoons maple syrup (optional)

2 teaspoons baking powder

1 teaspoon ground flax seeds

1 teaspoon vanilla extract

1/2 teaspoon cinnamon


1 tablespoon chia seeds, to add last

Butter or coconut oil, for cooking


  1. In a blender, combine zucchini, shredded carrots, banana, whole wheat flour, cocoa powder, baking powder, flax seeds, vanilla extract and cinnamon.
  2. Place the lid on the blender and blend until all of the ingredients are well-combined. You should take a few breaks while blending to scrape down the sides of the blender with a spatula to ensure that everything gets blended.
  3. Transfer the blended mixture into a mixing bowl with a spout, and mix in chia seeds with a spoon.
  4. In a large frying pan over medium heat, add in butter or coconut oil so that the pancakes don’t stick.
  5. Using an ice cream scoop to measure, scoop the pancake batter into the heated frying pan.
  6. Cook 2-3 minutes on each side over medium heat. Due to all the veggies in the batter, the cooking time is a little longer than your standard buttermilk pancake.
  7. Add more butter or coconut oil in-between batches to ensure that the pan stays nice and oiled. 
  8. Top off the pancakes with some berries, a drizzle of honey or organic maple syrup, or a dollop of coconut cream, and enjoy!

Recipe by The 1000 at