Zucchini Banana Pancakes
Posted May 23, 2016, Updated Jul 16, 2024
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Zucchini banana pancakes are an easy breakfast recipe made in the blender with nutritious ingredients like zucchini, oats, and bananas!
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.
Zucchini Banana Pancakes: Substitutions
- 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.
How to Make Zucchini Banana Pancakes
Let’s discuss how to make zucchini banana pancakes.
Begin by making oat flour by grinding the oats in a blender.
Then, transfer the oat flour from the Vitamix into a small bowl and add the rest of the dry ingredients, then set it aside.
Next, put all the wet ingredients into the container of a Vitamix and blend them until they’re smooth.
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, add extra milk 1 Tablespoon at a time.
Cook the 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.
Serve
I enjoy serving pancakes with a 1:1 mixture of warm peanut butter and maple syrup. Just combine equal amounts of maple syrup and peanut butter and gently warm the mixture until the peanut butter is completely melted.
They can also be served with pure maple syrup, honey, fresh fruit, peanut butter, whipped cream, etc. The Sky’s the limit!
Store/Freeze
Store any leftover zucchini banana pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.
Zucchini Banana Pancakes Recipe FAQs
Flipping pancakes too soon can cause them to fall apart.
Overcooking pancakes can cause them to be flat.
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!
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Zucchini Banana Pancakes
Ingredients
- 2 cups old-fashioned oats (or oat flour)
- ¼ cup almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoons sea salt
- 1 teaspoons ground cinnamon
- 2 Tablespoons granulated sugar
- 1 cup zucchini (grated)
- 1 cup milke (whole, almond, etc).
- 1 large ripe banana
- 1 teaspoons vanilla extract
- 1 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 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are lovely! I tried without the sugar and swapped the baking powder for about a quarter amount of baking soda and they were still tasty!
I sometimes get paranoid that my pancakes are not cooked through but this recipe is great as all ingredients are edible raw (if doing the flaxegg version)!
Delish!! Do you think this mix can be freezed?
I would not freeze the batter, but I have frozen the pancakes with great success.
These look great! Question – do you drain the zuchinni?
Nope! No draining required!
These are so good! The oats give it a great texture and the banana hides any vegetable flavor. Good sneaky vegetable pancake!
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!
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!
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.
is this suitable for freezing???
if ever yes HOW TO FREEZE it????thank u for the answer
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!
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!
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)!
Thank you!! I will try it tomorrow 😀
These look so good!!! gluten-free oats? I didn’t know this was a thing til now! This is fantastic! thank you!
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! 🙂