Paleo Chocolate Lovers Zucchini Hot Cakes


Paleo Chocolate Lovers Zucchini Hotcakes /

 Don’t let Valentine’s Day or any holiday derail your clean eating! These paleo , grain free, chocolate lovers zucchini hot cakes will satisfy your sweet tooth while sneaking in some healthy veggies. There is also a low carb (sugar free) version included for those that are counting carbs. These hot cakes are full of antioxidants from the cocoa or cacao powder. They also are high in fiber from the coconut flour and zucchini. Rich in healthy fats from coconut oil and nut meals with some protein from the eggs and nuts. You can make the optional chocolate maple syrup too, or use plain maple syrup. You don’t have to make them heart shaped, but my kids gave me these heart shaped rings for Christmas and I have been having so much fun with them. They can be used for making heart shaped eggs, pancakes, cookies, brownies, breads and much more. Where to buy the heart shaped rings, click here:Where to buy Heart Shaped Rings. Here I am opening these cute heart shaped rings! You know you’re a food nerd when this gift gets you excited! my heart cut out pancake rings   What about heart shaped butter you ask? I melted some butter, then poured into this mold half way full, then froze till solid. Here is the heart mold I use : Where to buy Heart Candy Molds (for the butter) Some instructional photos

Chocolate Lovers Zucchini Hot Cakes, paleo 015 prep photoChocolate Lovers Zucchini Hot Cakes, paleo 030 prep 2Chocolate Lovers Zucchini Hot Cakes, paleo 012 prep 3

Paleo Chocolate Lovers Zucchini Hotcakes with chocolate maple syrup /

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Paleo Chocolate Lovers Zucchini Hotcakes
Prep time
Cook time
Total time
Paleo Chocolate Lovers Zucchini Hot Cakes are a grain free, healthy, veggie infused, breakfast treat with an optional chocolate maple syrup recipe and low carb options.
Recipe type: paleo, grain free, gluten free, vegetarian, low carb
Cuisine: Pancakes, breakfast
Serves: 4
  1. In large mixing bowl combine all hotcake ingredients and mix together thoroughly. If pancake batter is too thick then add a little water and mix in.
  2. Heat a greased griddle on the stove top to slightly above medium temperature.
  3. Place greased or oiled pancake rings, if using, on the heated griddle. If not using rings, then proceed as with regular pancakes.
  4. Spoon some batter into each ring and spread around with spoon until shape is filled in. leave ring on until side pancake is done (it will start bubbling).
  5. Lift ring off pancake and then flip pancake over to let other side cook. If it is too delicate to flip then it is not ready yet.
  6. Repeat until batter is all used.
  7. If you’re making the chocolate maple syrup then heat a small sauce pan on medium heat and add all syrup ingredients.
  8. Heat and stir syrup ingredients until all are melted and thoroughly mixed.
  9. Serve hot cakes with chocolate maple syrup or regular maple syrup and ghee or butter if desired.
Nutritional Data for Low carb Version with Chocolate Maple Syrup: Servings: 4, Serving size: 2 medium size hotcakes, Cal: 228, Carbs: 9.7 g / Net Carbs: 5.1 g, Fiber: 4.6 g, Fat; 18 g, Sugar: 1 g
Nutritional Data for Paleo Version with Chocolate Maple Syrup: Servings: 4, Serving size: 2 medium size hotcakes, Cal: 268, Carbs: 21 g / Net carbs: 16.4 g, Fiber: 4.6 g, Fat : 18 g, Protein: 7 g, Sugar: 13 g

*all nutritional data are estimates based on the products I used*


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