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!
As you already know, I’m all about sneaky veggies. I want my kids to love eating vgetables, 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!
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! Woo Hoo!
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!
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!
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. YUM.
- 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!
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!
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Zucchini Banana Pancakes
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!
Ingredients
- 2 cups gluten-free old-fashioned oats
- ¼ cup almond meal/flour
- 1 ½ tsp baking powder
- ½ tsp sea salt
- 1 tsp ground cinnamon
- 2 TBS coconut sugar*
- 1 cup zucchini grated
- 1 cup almond milk regular milk works as well
- 1 large ripe banana
- 1 tsp vanilla extract
- 1 large egg**
- Optional mix-ins: chocolate chips blueberries, cinnamon chips, sprinkles, etc.
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!
Recipe 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 recipe in place of egg.
If batter is too thick, add extra milk 1 TBS at a time until it reaches your desired consistency!
OooOoo that peanut butter & maple syrup combo is legit
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Liz @ I Heart Vegetables
Yum!!! I’ve never tried zucchini pancakes before but these look awesome! Definitely perfect for brunch 🙂 I’ve been on a protein waffle kick lately but I might have to switch things up!
Laura
I have basically put zucchini in every possible food…pancakes, muffins, cookies…I even add it to my taco meat, pasta sauce, etc! The more veggies, the better! 🙂
Stefani @ Crafty Christian
YUM! This looks amazing. I, too, have to hide the veggies because my little ones will refuse them 99% of the time. Maybe I’ll have to give these a try!
Laura
Yikes! I think all little ones go through a veggie-aversion phase! Thankfully they all come back around! 🙂 I’d rather meal time be a joyful experience for our family…and not an “eat your veggies or else…” situation! LOL! So sneaky veggie recipes are SO helpful! 🙂
Cayanne Marcus @healthyezsweet
These seriously look incredible. I’m off of oats right now (doctor’s orders) but you better believe these are entering my kitchen as soon as I can have oats again!!
Laura
No oats! Oh no! I hope you feel better so that you can enjoy them again soon! 🙂
GiGi Eats
You’re TEASING ME! I WANT PANCAKES FOR DINNER DANG IT BUT I CANT HAVE THEM!
Laura
Gigi! Do you have dietary restrictions that keep you from eating pancakes? There are SO many amazing pancake recipes that comply with many different dietary needs! Let me know and I can send you some links! 🙂
sherry
I love the list of ingredients in this recipe. It sounds delicious!
Laura
Thank you Sherry! We all LOVE these pancakes in my house! 🙂
Nicole @ The Professional Mom Project
Looks like a great recipe! I have to go gluten, dairy and egg free for health reasons and this looks like a great addition to my meal plan. Pinning!
Laura
Nicole! Wow that sounds like it would definitely be a challenge but worth it if it helps improve your health! Thankfully there are SO many resources for recipes on the good-old world wide web that can make your journey easier. I hope you start to see improvement and that your health is restored! <3
Jenn - a traveling Wife
You are a smart, smart lady. Zucchini has such a light flavor that it’s easy to hide in almost anything. 🙂 And that peanut butter maple syrup concoction has me drooling all over my computer.
Laura
Jenn! You’re SO right! zucchini hidden in baked goods…spinach in smoothies. #VeggieNinjaMom! 😉 I seriously love maple syrup and peanut butter! As a kid I used to make Egos and spread PB on them then douse with syrup! 😉
The Husband/Taste Tester
“Sneaky Veggies”?! I’ve suspected as much for years…now I have proof! I’ve never met a chef who could pull this off without compromising tastes. Way to go, Babe: reason #246 that my wife is amazing.
Laura
Love you! <3 😉
Julie @ Running in a Skirt
Now this is a good reicpe! Love sneaking veggies in like this.
Ellie | Hungry by Nature
Dang lady, these look goooood!
Laura
We take pancakes seriously around here…. 😉
rachel @ athleticavocado
Love that you added zucchini and banana!! These look so yummy!
Laura
Thanks Rachel! fruit & veggies in all the things! 😉
Chrissa- Physical Kitchness
This is so sneaky and I love that the pancakes are like regular-colored pancakes! Usually veggie packed cakes have some funky color. Great recipe!
Laura
Thanks Charissa! 🙂 It depends really…sometimes they turn out greenish! But this batch turned out completely normal! 😉
Natalie @ A Fit Philosophy
I have the biggest pancake obsession! Seriously, I can’t wait to try these!!
Laura
Pancakes really are awesome! 🙂 <3
CakePants
What a great combination of flavors! I often struggle to get in enough veggies throughout the day (and esp. in the morning), so this looks like a great way to sneak in a little more. And that peanut butter/maple syrup combo on top is making my mouth water!
Laura
Thank you! I agree! I really love getting a fruit and veggie in at every meal! How do you feel about smoothies? They’re a great option to sneak in some greens too! 😉
Emily
They’re gluten free, and they have sprinkles! That is a super duper combination, and that glaze over the top is making me want to make pancakes when we get home from Ireland as the first meal.
Laura
I can add sprinkles to just about anything and my kids think I’m the coolest. LOL! 🙂
Miz Helen
These are really special pancakes and I can’t wait to try them. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
Laura
Thank you! 🙂 I hope you enjoy them!
Kim
This reminds me of pancakes my grandmother used to make. I really want to make these so saving it for the weekend.
Laura
Thank you Kim! Pancakes can definitely evoke nostalgia! 🙂 A weekend where pancakes are involved is definitely one I’d look forward to! 🙂 I hope you love them!
Easy Peasy Life Matters
These look absolutely delicious! Thanks so much for sharing on the Healthy Living Link Party 🙂 We hope to see you back tonight!
Laura
Thank you! 🙂 Have a great day!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend.
Miz Helen
Laura
Thank you Miz Helen! 🙂 It’s an honor to be featured and to get to join the fun every week! 🙂
Andrea
I just made these but didn’t have a banana. I used applesauce instead and it worked out great! Next time I’ll use a banana for sure. The kids devoured them!! Yum!!
Laura
I’m SO glad that girls loved them!!! 🙂 <3 Yay! Also super glad to know that applesauce is a suitable substitute for the banana!! 🙂
Avianti
These look so good!!! gluten-free oats? I didn’t know this was a thing til now! This is fantastic! thank you!
Laura
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! 🙂
Connie Leung
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!
Laura
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)!
Connie Leung
Thank you!! I will try it tomorrow 😀
yhang89
is this suitable for freezing???
if ever yes HOW TO FREEZE it????thank u for the answer
Laura
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!
Emma | Health Grinder
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.
Amy
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!