Sneaky Veggie Dark Chocolate Protein Pancakes

I remember the days when I was happily pregnant and dreaming of what my future child would be like. Beautiful, charming, sweet, kind, and – of course – a foodie that put all other foodies to shame.

 

Yes, this child would without a doubt love food the way I do and revel in the culinary arts. He would never be afraid to try new foods, and at the very least he would enjoy the simple things like raw carrots or ants on a log.

 

Ah, young Heather was so naive. She had no idea that kids don’t care what your ideas are for them, and the headstrong ones? Well, let’s just say I never once thought I would be wrong.

Truthfully I’ve tried almost every tactic to get my boys to eat their veggies, and while sometimes they’ll try them it’s fairly infrequent. So what’s a mom to do?

 

It’s all about the chocolate my dear friends, all about the chocolate.

 

Here’s what I’ll say right now: I am using Kodiak Cakes Dark Chocolate Protein Pancake mix in this recipe. If you have a protein mix you love, use that. And it doesn’t have to be chocolate either – that’s just what I ended up buying at the store this week! I’m not the boss of your kitchen – you do you!

 

The key is using the blender to make the zucchini part of the liquid portion of the recipe. The almond flour adds protein and fiber, the MCT oil is great for my boys’ brains (I’m not a doctor or dietitian of any kind but have done my research for my family), the butter I cook them in is tasty, as are the added chocolate chips.

 

The great thing about these pancakes is that they’re pretty tasty for the pancake maker too 😉

 

Basically what I see here is that I got protein, veggies, healthy fats and fiber into my kids before 7AM which basically makes me Wonder Woman in workout clothes. I’ll take it.

SNEAKY VEGGIE DARK CHOCOLATE PROTEIN PANCAKES

Makes about 12 4-inch pancakes

Ingredients:

• 1 cup Dark Chocolate Kodiak Cakes mix
• 1 whole zucchini, roughly chopped
• 1 cup milk of choice
• 1/2 cup blanched almond flour
• 1-1/2 teaspoons vanilla extract
• 1 tablespoon MCT oil (or coconut oil)
• pinch of ground cinnamon
• 1/4 cup miniature chocolate chips

Directions:

1. In a blender combine the chopped zucchini and milk and blend until totally smooth.
2. Pour into a large mixing bowl and whisk together with the pancake mix, blanched almond flour, vanilla extract, MCT oil, and cinnamon until smooth.
3. Fold in the chocolate chips.
4. Heat a griddle over medium-low heat until very hot.
5. Melt butter on the griddle, and then pour the pancakes 1/8 cup at a time onto the surface.
6. Cook for 2-3 minutes per side.
7. Serve hot or warm and enjoy!