Chocolate Chip Zucchini Pancakes

I developed this pancake recipe when my girls decided to go on a vegetable strike.  Knowing they would never even fathom going on a chocolate strike, I decided to combine the two in order to keep their vegetable intake at an acceptable level.  My children will devour nearly anything you put chocolate on or in, so these were an instant hit.  They are fluffy, flavorful, and come on- it's essetially cake for breakfast.  You can't get any better than that.

• 1 C. all purpose flour
• 1/2 C.  whole wheat flour
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 C. shredded zucchini (about one medium zucchini)
• 2 eggs
• 2 tsp. vanilla
• 1 Tb. light agave nectar
• 1 1/4 C. whole milk
• 1/4 C. vegetable oil
• 1 C. mini chocolate chips

In a large bowl, combine the dry ingredients.  Add the shredded zucchini and toss with your hands to coat each piece with flour.  This will help the zucchini from clumping.  It should look like this-

and then this-

 In a small bowl, combine all the remaining ingredients except for the chocolate chips.  Whisk

 until it's thoroughly combined.

Add the wet ingredients to the dry ingredients and stir until everything is incorporated. 

Add the chocolate chips and stir.

Cook the pancakes in a skillet on medium high heat for 6-7 minutes per side.  You can tell when it's  time to flip them over when little bubbles form on the surface.

This recipe makes 12 medium size pancakes,but can easily be doubled.  I like to make a big batch on a Sunday and then freeze them in a Ziploc bag for easy breakfast all week long- you just need to pop them in the microwave. 
See?  All full of fiber and none the wiser-