Zucchini Cocoa Pancakes

Ingredients

• 1 medium zucchini, grated
• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup milk
• 2 tablespoons vegetable oil

Directions

1. In a large bowl, combine the grated zucchini, flour, cocoa powder, baking powder, baking soda, and salt. Mix until all ingredients are well incorporated.
2. In a separate bowl, whisk together the eggs, milk, and vegetable oil. Add this mixture to the dry ingredients and mix until just combined.
3. Heat a large skillet over medium-high heat. Grease the skillet with a bit of vegetable oil. Drop large spoonfuls of the batter onto the skillet. Cook until the pancakes are golden brown, about 2 minutes per side.
4. Serve warm with your favorite syrup or topping.

Interesting Facts

• Zucchini is a low-calorie vegetable that is high in Vitamin A, Vitamin C, and fiber.
• Cocoa powder is a healthy alternative to chocolate, as it is lower in fat and sugar.
• These pancakes can be frozen for up to 3 months. To reheat, just place them in the microwave for 30 seconds or so.