Zucchini Banana Pancakes

5 from 10 votes

Zucchini banana pancakes are an easy breakfast recipe made in the blender with nutritious ingredients like zucchini, oats, and bananas!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Diet: Diabetic, Gluten Free

Servings: pancakes

Author: Laura

Cost: $5

Heat a large griddle to 350 degrees F.
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 the almond meal, baking powder, salt, cinnamon and coconut sugar to the oat flour and set aside.
Put the grated zucchini, almond milk, banana, vanilla and egg in container of a high-powered blender and blend until smooth.
Add the dry ingredients to the blender and blend on medium speed until combined.
Grease the preheated griddle with butter or cooking spray.
Scoop ¼ cup portions of batter onto the greased griddle. Cook pancakes for 3-5 minutes on the first side, 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.

Ingredient Substitution Notes

Old-fashioned oats. oat flour or all-purpose flour are good substitutes for old fashioned oats.
Almond flour. If you have a nut allergy or don't keep this ingredient on hand, omit the almond flour and increase the old-fashioned oats by 1/4 cup.
Milk. Any type of milk works well in this recipe. Whole milk, 2% milk, almond milk, coconut milk, etc.
Granulated sugar: organic cane sugar and coconut sugar are great substitutes.

Store

Refrigerate these in an air-tight container for up to 5 days or freeze them for up to 2 months.