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Veggie-Loaded Chocolate Pancakes (gluten free)

Veggie-Loaded Chocolate Pancakes (Gluten Free)

Melena
These Veggie-Loaded Chocolate Pancakes (Gluten Free) are fluffy, rich, and secretly packed with zucchini and carrots. Made with gluten-free flour and cocoa powder, this healthy chocolate pancake recipe is soft, tender, and perfect for picky eaters. A nutritious, freezer-friendly breakfast that tastes like dessert but hides wholesome veggies in every bite.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 10 pancakes

Ingredients
  

  • 1 cup finely grated zucchini squeezed dry
  • ¼ cup finely grated carrots
  • 1 cup gluten-free 1:1 baking flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons maple syrup
  • 1 cup milk dairy or plant-based
  • 1 large egg
  • 1 tablespoon melted coconut oil or butter
  • Dry Ingredients
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • Flavor
  • 1 teaspoon vanilla extract
  • Optional: ¼ teaspoon cinnamon
  • Optional Add-Ins
  • Mini chocolate chips
  • Chia seeds
  • Chocolate protein powder

Instructions
 

  • Prep Vegetables
  • Grate zucchini and carrots finely.
  • Squeeze zucchini thoroughly using a clean towel to remove excess moisture.
  • Mix Dry Ingredients
  • In a medium bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
  • Mix Wet Ingredients
  • In a separate bowl, whisk milk, egg, maple syrup, melted oil, and vanilla extract.
  • Combine
  • Pour wet ingredients into dry ingredients.
  • Stir gently until just combined — do not overmix.
  • Fold in grated zucchini and carrots.
  • Cook Pancakes
  • Preheat a lightly greased nonstick skillet over medium heat.
  • Scoop ¼ cup batter per pancake.
  • Cook for 2–3 minutes until bubbles form and edges look set.
  • Flip and cook another 2–3 minutes until cooked through.
  • Serve
  • Serve warm with fresh berries, banana slices, yogurt, nut butter, or maple syrup.

Notes

  • Squeeze zucchini very well to prevent soggy pancakes.
  • Cook over medium heat to avoid burning the cocoa.
  • Do not overmix — this keeps pancakes fluffy.
  • Gluten-free pancakes benefit from slightly longer, gentle cooking.
  • Freeze between parchment layers for easy reheating.
Keyword Veggie-Loaded Chocolate Pancakes