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.Â
- 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.Â
- Granulated sugar:Â organic cane sugar and coconut sugar are great substitutes.Â
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!
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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.Â
- 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.Â
- Granulated sugar:Â organic cane sugar and coconut sugar are great substitutes.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love that you added zucchini and banana!! These look so yummy!
Thanks Rachel! fruit & veggies in all the things! 😉
Now this is a good reicpe! Love sneaking veggies in like this.
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.
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! 😉
“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.
Love you! <3 😉
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!
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
I love the list of ingredients in this recipe. It sounds delicious!
Thank you Sherry! We all LOVE these pancakes in my house! 🙂
You’re TEASING ME! I WANT PANCAKES FOR DINNER DANG IT BUT I CANT HAVE THEM!
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! 🙂
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!!
No oats! Oh no! I hope you feel better so that you can enjoy them again soon! 🙂
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!
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! 🙂
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!
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! 🙂