Zucchini Banana Pancakes

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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.

A stack of six Zucchini Banana Pancakes with a bite taken out of it


As you already know, I’m all about sneaky veggies. I want my kids to love eating vegetables, and usually they do! But for days when you don’t feel like being the veggie-eating-police, kid-friendly recipes that include a hearty serving of greens are a must.

These Zucchini Banana Pancakes are amazing. Seriously! They are fluffy and flavorful. Plus they’re gluten-free, dairy-free, refined sugar-free and full of nutritious ingredients.

Front view of a stack of six Zucchini Banana Oatmeal Pancakes with maple syrup and peanut butter.

Zucchini Banana Pancakes: Substitutions 

  • 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.

How to make Zucchini Banana Pancakes

1. Use a Vitamix

These Zucchini Banana Oatmeal Pancakes are another made-in-the-Vitamix creation. When I add veggies to a recipe I like to blend them so well that the only way their presence can be detected is by the color of the final product. BONUS, you score mom points for serving colored food.

2. Make oat flour 

Grind the oats in your blender to make oat flour. It really takes a few seconds to do this. It’s amazing how quickly you can take a pantry staple, like old-fashioned oats, and turn it into a delicious gluten-free flour.

3. Mix dry ingredients 

Transfer the oat flour from the Vitamix into a small bowl and add the rest of the dry ingredients, then set it aside!

Overhead view of an open vitamix blender with the wet ingredients blended in the making of Zucchini Banana Pancakes Recipe

4. Blend wet ingredients

Next, put all the wet ingredients, except for the egg, into the container of your Vitamix and blend them until they’re smooth.

5. Add dry ingredients to the blender

After the wet mixture is smooth, add the dry ingredients to the Vitamix and blend well. Finally, add the egg and pulse until it’s just combined. The batter should be smooth and just a little thick. If it seems too thick for you, add extra milk 1 TBS at a time.

6. Use a griddle to cook the Zucchini Banana Pancakes

Next, heat up that griddle and start cooking. I love using a griddle because I can make at least 8 Zucchini Banana Pancakes at once so it saves time (something I never seem to have enough of, especially in the mornings).

Cook the Zucchini Banana Oatmeal Pancakes on the first side for about 3-5 minutes. Once you see the edges start to harden and little bubbles begin to form in the batter, flip them over. Cook on the second side for 3-5 minutes until golden brown. Remove from skillet and dive right in.

6 stacked zucchini banana pancakes on a plate.

Serving suggestions 

  • I topped these Zucchini Banana Pancakes with a 1:1 mixture of warm peanut butter and maple syrup. Oh my word it was to DIE for! Just combine equal amounts of maple syrup and peanut butter and gently warm the mixture until the peanut butter is completely melted.
  • These healthy blender pancakes can also be served with pure maple syrup, honey, fresh fruit, almond butter, whipped cream, etc. The Sky’s the limit!
Front view of a stack of six Zucchini Banana Pancakes with maple syrup dripping down the top and sides.

Recipe FAQs

Why do my banana pancakes fall apart?

Flipping pancakes too soon can cause them to fall apart.

Why are my pancakes flat?

Overcooking pancakes can cause them to be flat.

What kind of toppings would be good with this recipe?

These healthy blender pancakes can also be served with peanut butter, pure maple syrup, honey, fresh fruit, almond butter, whipped cream, etc. The Sky’s the limit!

Overhead view of a stack of Zucchini Banana Pancakes with maple syrup.

More Delicious Pancake Recipes 

Front view of a bite of Zucchini Banana Pancakes with four pieces of pancake on a fork.

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Zucchini Banana Pancakes

Laura
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.
5 from 9 votes
Course Breakfast
Cuisine American
Servings 18 pancakes
Calories 61.6
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients 
 

Instructions 

  • 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 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.
 

Nutrition

Serving: 1pancake | Calories: 61.6kcal | Carbohydrates: 9.9g | Protein: 2g | Fat: 1.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 10mg | Sodium: 112mg | Potassium: 62.7mg | Fiber: 1.5g | Sugar: 2.6g | Vitamin A: 160IU | Vitamin C: 1.5mg | Calcium: 56mg | Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Recipe Rating




54 Comments

  1. 5 stars
    These are so good! The oats give it a great texture and the banana hides any vegetable flavor. Good sneaky vegetable pancake!

  2. 5 stars
    Didn’t have a griddle and wasn’t going to wait to try this recipe so I used a waffle iron and they taste delicous!

  3. 5 stars
    These are amazing! Great for when you want an indulgent tasting breakfast that doesn’t leave you feeling sick or heavy. I’ve also halved the recipe and still used the whole egg (because seriously, no one wants to halve an egg) and it turned out just as well!

  4. They look so delicious. I’m, really excited to see how zucchini and banana go together. I love both so I really have high hopes.

    1. These pancakes freeze beautifully! Once you have finished making them, place them in a plastic bag (or other freezer-friendly container) with wax paper between the layers and toss them in the freezer! Remove and warm in the microwave or oven!

  5. Would it be okay if I leave out the almond meal/flour? As I do not have the ingredient but have everything else, and am craving for pancakes! Thank yoU!

    1. Hey Connie! Yes! You may omit the almond meal…just increase the amount of old-fashioned oats by 1/4 cup! (So use 2 1/4 cups of oats)!

  6. These look so good!!! gluten-free oats? I didn’t know this was a thing til now! This is fantastic! thank you!

    1. Oh YES! And grinding the gluten-free oats into oat flour opens up a whole world of baking possibilities if you are trying to avoid gluten! 🙂