Bezglutenowe, wegańskie czekoladowe naleśniki z cukinią
Składniki:
2 c buckwheat flour
3 Tbs cocoa powder
1 Tbs ground flaxseed + 3 Tbs water (can omit applesauce & do 3 Tbs flaxseed + 9 Tbs water)
½ c applesauce (or can omit the ground flaxseed & water and do ¾ c)
1 c zucchini, shredded
1 c water
½ c plant milk (or more depending on how thick you like your pancakes)
½ c dark chocolate chips or carob chips
1 - 2 Tbs agave (optional)
Przygotowanie:
In medium mixing bowl, combine buckwheat and cocoa powder.
Stir in ground flaxseed + water, applesauce, water and milk.
Stir in zucchini and dark chocolate chips or carob chips.
Finally, add the agave and mix well.
Make sure there are no clumps.
Heat pancake griddle to 300 degrees or heat skillet over medium heat.
Coat griddle or pan with oil or butter.
Pour pancake batter onto griddle. (I use a ¼ c measuring cup to scoop batter onto griddle.)
Once bubbles begin to form, flip pancakes and cook until lightly browned on each side. (about 3 minutes).
Enjoy topped with your favorite toppings.
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