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!
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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.
- 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.
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!!
I’m SO glad that girls loved them!!! 🙂 <3 Yay! Also super glad to know that applesauce is a suitable substitute for the banana!! 🙂
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend.
Miz Helen
Thank you Miz Helen! 🙂 It’s an honor to be featured and to get to join the fun every week! 🙂
These look absolutely delicious! Thanks so much for sharing on the Healthy Living Link Party 🙂 We hope to see you back tonight!
Thank you! 🙂 Have a great day!
This reminds me of pancakes my grandmother used to make. I really want to make these so saving it for the weekend.
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!
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
Thank you! 🙂 I hope you enjoy them!
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.
I can add sprinkles to just about anything and my kids think I’m the coolest. LOL! 🙂
I have the biggest pancake obsession! Seriously, I can’t wait to try these!!
Pancakes really are awesome! 🙂 <3
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!
Thanks Charissa! 🙂 It depends really…sometimes they turn out greenish! But this batch turned out completely normal! 😉
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!
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! 😉
Dang lady, these look goooood!
We take pancakes seriously around here…. 😉