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    Home » Paleo Chocolate Lovers Zucchini Hot Cakes

    Paleo Chocolate Lovers Zucchini Hot Cakes

    28 January, 2014 by Stacey 2 Comments

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    Paleo Chocolate Lovers Zucchini Hotcakes / beautyandthefoodie.com

     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 / beautyandthefoodie.com

     

    RECIPE AND DIRECTIONS BELOW:

    Paleo Chocolate Lovers Zucchini Hotcakes

    Stacey
    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.
    0 from 0 votes
    Print Recipe Pin Recipe
    Prep Time 8 mins
    Cook Time 12 mins
    Total Time 20 mins
    Course gluten free, grain free, low carb, paleo, vegetarian
    Cuisine breakfast, pancakes
    Servings 4
    Calories

    Ingredients
      

    • ¼ cup coconut flour
    • ¼ cup almond meal
    • ⅓ cup fine grated organic zucchini
    • 1 tbsp cocoa powder or cacao powder
    • 2 Eggs beaten
    • 1 tsp GF vanilla extract
    • ⅔ cup unsweetened coconut or almond milk
    • 2 tbsp organic 100% maple syrup for paleo, or for low carb use a low carb sugar free maple syrup
    • 1 tbsp coconut oil melted
    • ⅛ tsp sea salt
    • ½ tsp baking soda
    • 1 tsp apple cider vinegar
    • OPTIONAL CHOCOLATE MAPLE SYRUP:
    • 1 ½ tbsp . coconut oil or ghee
    • 1 tsp cocoa or cacao powder
    • 2 tbsp organic maple syrup or low carb maple syrup
    • Kitchen Supplies
    • 1 large mixing bowl
    • 1 griddle or fry pan
    • heart pancake rings

    Instructions
     

    • 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.
    • Heat a greased griddle on the stove top to slightly above medium temperature.
    • Place greased or oiled pancake rings, if using, on the heated griddle. If not using rings, then proceed as with regular pancakes.
    • 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).
    • 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.
    • Repeat until batter is all used.
    • If you’re making the chocolate maple syrup then heat a small sauce pan on medium heat and add all syrup ingredients.
    • Heat and stir syrup ingredients until all are melted and thoroughly mixed.
    • Serve hot cakes with chocolate maple syrup or regular maple syrup and ghee or butter if desired.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    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
    *all nutritional data are estimates based on the products I used*
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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    Comments

    1. megan

      January 29, 2014 at 8:36 pm

      how do you cut up the zucchini?

      Reply
      • Stacey

        January 30, 2014 at 5:34 am

        Megan, you could use a cheese grater or grind it up in a food processor. I will add that info to the post. Thank you.
        Sincerely,
        Stacey

        Reply

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