Zucchini Banana Pancakes! A super easy & healthy breakfast recipe made in your blender! Full of fruit, sneaky veggies and oats. Gluten-free, dairy-free, refined-sugar free.
Put oats into the container of your blender (Vitamix preferred) and blend on high until they are the consistency of flour (20-30 seconds). Pour into a small bowl.
Add your almond meal, baking powder, salt, cinnamon and coconut sugar to the oat flour and set aside.
Put your grated zucchini, almond milk, banana and vanilla in your blender and blend until completely smooth.
Add dry ingredients to your Vitamix and blend on medium speed until combined.
Add the egg and blend until just combined.
When your griddle is hot and batter is ready, grease it with oil or non-stick spray.
Scoop ¼ cup portions of batter onto the greased griddle. Cook pancakes for 3-5 minutes, until the batter starts to bubble and the edges get firm.
Flip and cook on the other side for 2-3 minutes until golden brown. Enjoy!
Notes
*You can use any granulated sugar of your choice. I have used coconut sugar and raw sugar!**For vegan option: mix 1 TBS ground flaxseed with 2.5 TBS hot water. Let sit for 5 minutes until gelatinous. Use in the recipe in place of egg. If the batter is too thick, add extra milk 1 TBS at a time until it reaches your desired consistency!
Storage
Refrigerate these in an air-tight container for up to 5 days or freeze them for up to 2 months.
Ingredient Substitution
Old-fashioned oats. If you do not have a high-powered blender, you can buy pre-made oat flour and substitute it 1:1 for the old-fashioned oats.
Almond meal/flour. If you have a nut allergy or don't keep this ingredient on hand, simply increase the old-fashioned oats by 1/4 cup.
Almond milk. Any type of milk works excellently in this recipe. I have used almond milk, an almond/coconut milk blend, and regular 2% milk with great results.
Coconut sugar: any granulated sugar works perfectly in this Zucchini Banana pancake recipe.