Paleo Chocolate Zucchini Hotcakes with Maple Syrup
Grain-free chocolate hotcakes made with coconut flour, almond meal, and grated zucchini, bound with eggs and vanilla. Cooked on a griddle with optional heart-shaped pancake rings. Served with homemade chocolate maple syrup made from cocoa powder, coconut oil, and pure maple syrup. Naturally paleo-friendly and gluten-free.
Ingredients
- ¼ cup coconut flour
- ¼ cup almond meal
- ⅓ cup zucchini, fine grated, organic
- 1 tbsp cocoa powder, or cacao powder
- 2 eggs, beaten
- 1 tsp vanilla extract, gluten-free
- ⅝ cup coconut milk, unsweetened, or almond milk
- 2 tbsp maple syrup, organic, 100%, or low carb sugar-free version
- 1 tbsp coconut oil, melted
- ⅛ tsp sea salt
- ½ tsp baking soda
- 1 tsp apple cider vinegar
- 1 ½ tbsp coconut oil, or ghee(optional)
- 1 tsp cocoa powder, or cacao powder(optional)
- 2 tbsp maple syrup, organic or low carb sugar-free(optional)
Instructions
- 1
Combine coconut flour, almond meal, grated zucchini, cocoa powder, beaten eggs, vanilla extract, coconut milk, maple syrup, melted coconut oil, sea salt, baking soda, and apple cider vinegar in a large mixing bowl and mix thoroughly. Add water if batter is too thick.
- 2
Heat a greased griddle or fry pan on the stovetop to slightly above medium temperature.
- 3
Place greased pancake rings on the heated griddle if using them.
- 4
Spoon batter into each ring and spread with a spoon to fill the shape. Leave the ring on until the bottom side starts bubbling.
- 5
Lift off the ring and flip the hotcake to cook the other side. If too delicate to flip, wait longer before attempting.
- 6
Repeat with remaining batter.
- 7
For chocolate maple syrup, heat a small saucepan on medium heat and add coconut oil or ghee, cocoa powder, and maple syrup.
- 8
Heat and stir syrup ingredients until melted and thoroughly mixed.
- 9
Serve hotcakes hot with chocolate maple syrup or regular maple syrup and ghee or butter if desired.
Tips
Heart-shaped pancake rings help create uniform cakes but are optional; standard pancake cooking methods work without them.
Batter consistency matters for flipping success; if cakes are too delicate when ready to flip, they need more time on the first side.
For crisper edges, ensure griddle is properly preheated and greased before cooking.
Good to Know
Refrigerate leftover hotcakes in an airtight container for up to 3 days. Reheat on a griddle or in a toaster oven before serving.
Prepare dry ingredients and grated zucchini separately the night before. Combine wet ingredients and mix just before cooking for best texture.
Serve immediately while hot with chocolate maple syrup or plain maple syrup and ghee or butter on the side.
Common Mistakes
Overmix batter to avoid dense, tough hotcakes; stir just until combined.
Add water gradually to avoid overhydrating; thick batter is easier to flip than thin.
Flip too early to avoid pancakes breaking apart; wait for visible bubbles and set edges.
Use ungreased rings to avoid sticking; oil or butter the rings and griddle before each batch.