Lemon Ricotta Pancakes
without fruit toppings
Nutrtion is without the walnuts or chocolate chips
|1/2 Cup applesauce|
|2 bananas, mashed|
|2 Tbsp BBF Virgin Organic Coconut Oil, melted||
|1 Cup BBF Organic Agave||
199 in stock
|2 tsp BBF Organic Bourbon Madagascar Vanilla|
|1/2 Cup cocoa powder|
|1 1/2 tsp baking soda|
|1/2 tsp salt|
|2 Cups finely shredded zucchini|
|2 Cups whole wheat flour|
|1/2 Cup walnut pieces|
|1/2 Cup semi-sweet chocolate chips|
Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the applesauce, bananas, coconut oil and agave until well blended. Add the vanilla and cocoa and mix. Add baking soda, baking powder, salt and zucchini and stir. Add flour and stir until incorporated. Fold in nuts and chocolate chips.
Spread evenly into prepared pan. Bake for 25 minutes or until inserted toothpick comes out clean.