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Zany Zucchini Chocolate Chip Pancakes: A Fun Twist for Kids
Whip up Zany Zucchini Chocolate Chip Pancakes for a fun, healthy breakfast kids will adore! Easy, delicious, and packed with veggies. Try them today!
Sunday mornings in my house are always a whirlwind of excitement, with little feet pitter-pattering and eager voices asking, 'What's for breakfast?' I wanted a dish that was both healthy and fun, so I came up with Zany Zucchini Chocolate Chip Pancakes. These delightful pancakes are a playful twist on the traditional breakfast staple, sneaking in vegetables without sacrificing the gooey chocolate goodness kids love.
The inspiration behind these pancakes came from my childhood summers spent in my grandmother's garden. She always had an abundance of fresh zucchini, and I remember her telling me that you could add zucchini to almost anything! Combining zucchini with chocolate chips might sound unconventional, but trust me, the moisture from the zucchini keeps the pancakes extra fluffy, and the chocolate chips offer just the right amount of sweetness. These pancakes celebrate the creativity of cooking and the joy of sneaking in nutritious ingredients without anyone suspecting a thing!
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
0
Cuisine
American
Whip up Zany Zucchini Chocolate Chip Pancakes for a fun, healthy breakfast kids will adore! Easy, delicious, and packed with veggies. Try them today!
Ingredients
- • all-purpose flour: 1 cup
- • baking powder: 2 teaspoons
- • baking soda: 1/2 teaspoon
- • salt: 1/4 teaspoon
- • ground cinnamon: 1/2 teaspoon
- • zucchini, grated and squeezed dry: 1 cup
- • milk: 3/4 cup
- • egg: 1 large
- • vanilla extract: 1 teaspoon
- • honey: 2 tablespoons
- • mini chocolate chips: 1/2 cup
- • coconut oil or butter, melted: 2 tablespoons
Instructions
- 1 Preheat a non-stick skillet or griddle over medium heat. This ensures that the pancakes cook evenly and develop a nice golden exterior.
- 2 In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This dry mix will provide the structure and flavor foundation for your pancakes.
- 3 In another bowl, combine the grated zucchini, milk, egg, vanilla extract, and honey. Stir until well mixed. The zucchini adds moisture and a subtle sweetness, making the pancakes extra tender.
- 4 Pour the wet ingredients into the dry ingredients. Gently stir until just combined, being careful not to overmix. Overmixing can lead to tough pancakes.
- 5 Fold in the mini chocolate chips, distributing them evenly throughout the batter. The small size of the chips ensures they melt quickly, creating little pockets of chocolate in every bite.
- 6 Lightly grease the preheated skillet with coconut oil or butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- 7 Flip the pancakes carefully and cook for another 2-3 minutes, or until golden brown and cooked through. Repeat with the remaining batter, greasing the skillet as necessary.
Serving Suggestions
- • Serve these whimsical pancakes stacked high, topped with a dollop of Greek yogurt and a drizzle of maple syrup for added sweetness. For a burst of color and a hint of tartness, sprinkle some fresh berries on top. Kids will love the opportunity to get creative with their toppings, so consider setting up a toppings bar with sliced bananas, chopped nuts, and shredded coconut. When it comes to beverages, a refreshing glass of freshly squeezed orange juice pairs beautifully with these pancakes, enhancing their sweetness and adding a dose of vitamin C. If you're looking to keep things cozy, a warm cup of cocoa or a vanilla-infused milkshake can transform breakfast into a festive treat. For a fun presentation, consider using cookie cutters to shape the pancakes into stars, hearts, or even dinosaurs. This adds an element of surprise and delight, making breakfast feel like a special occasion.
Storage Tips
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster on a low setting for a quick warm-up that keeps them crispy. For longer storage, freeze the pancakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They can be frozen for up to 2 months. Reheat directly from frozen in a toaster or oven at 350°F (175°C) until heated through. A quick spritz of water before reheating in the oven can help maintain their moist texture.
Ratings & Reviews
4.0
Based on 1 rating
