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You are here: Home / Baby Food / Zucchini Banana Pancakes

Zucchini Banana Pancakes

Last updated on September 2, 2020. Originally published May 23, 2016 54 Comments

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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 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!

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

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!

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!

Front view of a stack of Zucchini Banana Pancakes right after they have been cooked

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!

Front view of a stack of six Zucchini Banana Pancakes with maple syrup dripping down the top and sides

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!

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

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

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 8 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 18 pancakes
Calories 61.6 kcal

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

*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!

Nutrition

Serving: 1pancakeCalories: 61.6kcalCarbohydrates: 9.9gProtein: 2gFat: 1.9gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 10mgSodium: 112mgPotassium: 62.7mgFiber: 1.5gSugar: 2.6gVitamin A: 160IUVitamin C: 1.5mgCalcium: 56mgIron: 0.7mg
Keyword blender pancakes, gluten-free pancakes, oatmeal pancakes, zucchini banana pancakes, zucchini pancakes
Tried this recipe?Let us know how it was!

More delicious pancake recipes: 

  • These are seriously the best, fluffiest banana pancakes ever!
  • We make these Greek Yogurt Pancakes all the time, they’re a family and reader favorite!
  • We LOVE these healthy chocolate pancakes who doesn’t want chocolate for breakfast?!
  • If you’re looking for the best whole wheat pancakes, these are easy and healthy!
  • These Spinach Pancakes have sneaky veggies in them! They’re green so they’re perfect for St. Patty’s Day or Christmas!
  • These zucchini banana pancakes are perfect for summer!

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

OooOoo that peanut butter &  maple syrup combo is legit

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

 

You might also like:

Homemade Cinnamon Sugar Pumpkin Seeds
Chocolate Chip Banana Bread
Homemade French Silk Pie from Scratch {Guest Post on Oh, Sweet Basil}!

Filed Under: Baby Food, Breakfast, Recipes, Summer Recipes Tagged With: breakfast, dairy free, gluten-freed, oatmeal, pancakes, refined sugar free, zucchini

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Reader Interactions

Comments

  1. Manya

    October 17, 2020 at 2:39 am

    5 stars
    Delish!! Do you think this mix can be freezed?

    Reply
    • Laura

      October 17, 2020 at 7:25 am

      I would not freeze the batter, but I have frozen the pancakes with great success.

      Reply
  2. Cecilia

    February 21, 2020 at 9:46 am

    5 stars
    These look great! Question – do you drain the zuchinni?

    Reply
    • Laura

      February 22, 2020 at 7:12 am

      Nope! No draining required!

      Reply
  3. Taylor

    October 16, 2019 at 10:19 am

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

    Reply
  4. Travis

    August 18, 2019 at 6:45 am

    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!

    Reply
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About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

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