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!
If you make something from JoyFoodSunshine I would love to see your creations! Don’t forget to rate this recipe and leave a comment below! Also, follow along with me on Instagram, Pinterest, Facebook and Twitter for more recipe inspiration and a glimpse into our everyday life!
Zucchini Banana Pancakes
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!
Notes
**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!
Nutrition
OooOoo that peanut butter & maple syrup combo is legit
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Amy
December 29, 2018 at 9:21 amThese 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!
Emma | Health Grinder
June 19, 2018 at 4:40 amThey look so delicious. I’m, really excited to see how zucchini and banana go together. I love both so I really have high hopes.
yhang89
August 30, 2016 at 4:08 pmis this suitable for freezing???
if ever yes HOW TO FREEZE it????thank u for the answer
Laura
August 30, 2016 at 8:52 pmThese 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!
Connie Leung
July 30, 2016 at 1:28 amWould 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
July 30, 2016 at 1:18 pmHey 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
July 31, 2016 at 5:09 amThank you!! I will try it tomorrow 😀
Avianti
July 14, 2016 at 11:25 pmThese look so good!!! gluten-free oats? I didn’t know this was a thing til now! This is fantastic! thank you!
Laura
July 15, 2016 at 2:45 amOh 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! 🙂
Andrea
June 5, 2016 at 2:15 pmI 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
June 6, 2016 at 1:15 pmI’m SO glad that girls loved them!!! 🙂 <3 Yay! Also super glad to know that applesauce is a suitable substitute for the banana!! 🙂
Miz Helen
June 2, 2016 at 3:05 pmCongratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend.
Miz Helen
Laura
June 2, 2016 at 9:16 pmThank you Miz Helen! 🙂 It’s an honor to be featured and to get to join the fun every week! 🙂
Easy Peasy Life Matters
June 1, 2016 at 10:42 pmThese look absolutely delicious! Thanks so much for sharing on the Healthy Living Link Party 🙂 We hope to see you back tonight!
Laura
June 2, 2016 at 9:17 pmThank you! 🙂 Have a great day!
Kim
May 31, 2016 at 11:21 pmThis reminds me of pancakes my grandmother used to make. I really want to make these so saving it for the weekend.
Laura
June 1, 2016 at 1:22 pmThank 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!
Miz Helen
May 28, 2016 at 3:39 pmThese 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
May 28, 2016 at 4:38 pmThank you! 🙂 I hope you enjoy them!
Emily
May 28, 2016 at 6:56 amThey’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
May 28, 2016 at 1:55 pmI can add sprinkles to just about anything and my kids think I’m the coolest. LOL! 🙂
CakePants
May 27, 2016 at 5:26 pmWhat 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
May 27, 2016 at 8:44 pmThank 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! 😉
Natalie @ A Fit Philosophy
May 27, 2016 at 9:59 pmI have the biggest pancake obsession! Seriously, I can’t wait to try these!!
Laura
May 28, 2016 at 1:55 pmPancakes really are awesome! 🙂 <3
Chrissa- Physical Kitchness
May 27, 2016 at 6:14 pmThis 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
June 3, 2016 at 10:29 pmThanks Charissa! 🙂 It depends really…sometimes they turn out greenish! But this batch turned out completely normal! 😉
rachel @ athleticavocado
May 27, 2016 at 3:41 pmLove that you added zucchini and banana!! These look so yummy!
Laura
May 27, 2016 at 8:43 pmThanks Rachel! fruit & veggies in all the things! 😉
Ellie | Hungry by Nature
May 27, 2016 at 2:34 pmDang lady, these look goooood!
Laura
May 27, 2016 at 8:42 pmWe take pancakes seriously around here…. 😉
Julie @ Running in a Skirt
May 26, 2016 at 12:33 pmNow this is a good reicpe! Love sneaking veggies in like this.
The Husband/Taste Tester
May 25, 2016 at 4:15 pm“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
May 25, 2016 at 10:00 pmLove you! <3 😉
Jenn - a traveling Wife
May 25, 2016 at 1:05 pmYou 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
May 25, 2016 at 1:12 pmJenn! 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! 😉
Nicole @ The Professional Mom Project
May 25, 2016 at 2:21 amLooks 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
May 25, 2016 at 1:06 pmNicole! 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
sherry
May 25, 2016 at 1:33 amI love the list of ingredients in this recipe. It sounds delicious!
Laura
May 25, 2016 at 1:03 pmThank you Sherry! We all LOVE these pancakes in my house! 🙂
GiGi Eats
May 25, 2016 at 1:24 amYou’re TEASING ME! I WANT PANCAKES FOR DINNER DANG IT BUT I CANT HAVE THEM!
Laura
May 25, 2016 at 1:03 pmGigi! 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! 🙂
Cayanne Marcus @healthyezsweet
May 24, 2016 at 2:48 pmThese 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
May 24, 2016 at 5:36 pmNo oats! Oh no! I hope you feel better so that you can enjoy them again soon! 🙂
Stefani @ Crafty Christian
May 24, 2016 at 1:43 amYUM! 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
May 24, 2016 at 1:58 pmYikes! 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! 🙂
Liz @ I Heart Vegetables
May 23, 2016 at 1:41 pmYum!!! 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
May 23, 2016 at 8:22 pmI 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! 🙂