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.
2tablespoonorganic 100% maple syrup for paleo,or for low carb use a low carb sugar free maple syrup
1tablespooncoconut oil melted
⅛teaspoonsea salt
½teaspoonbaking soda
1teaspoonapple cider vinegar
OPTIONAL CHOCOLATE MAPLE SYRUP:
1 ½tablespoon. coconut oil or ghee
1teaspooncocoa or cacao powder
2tablespoonorganic maple syrup or low carb maple syrup
Kitchen Supplies
1large mixing bowl
1griddle 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.
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*