Zucchini Banana Pancakes

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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 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.

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

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.

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.

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.

6 stacked zucchini banana pancakes on a plate.

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.
  • 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.

Recipe FAQs

Why do my banana pancakes fall apart?

Flipping pancakes too soon can cause them to fall apart.

Why are my pancakes flat?

Overcooking pancakes can cause them to be flat.

What kind of toppings would be good with this recipe?

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!

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

More Delicious Pancake Recipes 

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

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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 9 votes
Course Breakfast
Cuisine American
Servings 18 pancakes
Calories 61.6
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients 
 

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 the recipe in place of egg. If the batter is too thick, add extra milk 1 TBS at a time until it reaches your desired consistency!

Storage

Refrigerate these in an air-tight container for up to 5 days or freeze them for up to 2 months. 

Ingredient Substitution 

  • 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.
 

Nutrition

Serving: 1pancake | Calories: 61.6kcal | Carbohydrates: 9.9g | Protein: 2g | Fat: 1.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 10mg | Sodium: 112mg | Potassium: 62.7mg | Fiber: 1.5g | Sugar: 2.6g | Vitamin A: 160IU | Vitamin C: 1.5mg | Calcium: 56mg | Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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54 Comments

  1. 5 stars
    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!!

    1. I’m SO glad that girls loved them!!! 🙂 <3 Yay! Also super glad to know that applesauce is a suitable substitute for the banana!! 🙂

  2. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend.
    Miz Helen

    1. Thank you Miz Helen! 🙂 It’s an honor to be featured and to get to join the fun every week! 🙂

  3. These look absolutely delicious! Thanks so much for sharing on the Healthy Living Link Party 🙂 We hope to see you back tonight!

  4. This reminds me of pancakes my grandmother used to make. I really want to make these so saving it for the weekend.

    1. 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!

  5. 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

  6. 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.

  7. I have the biggest pancake obsession! Seriously, I can’t wait to try these!!

  8. 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!

    1. Thanks Charissa! 🙂 It depends really…sometimes they turn out greenish! But this batch turned out completely normal! 😉

  9. 5 stars
    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!

    1. 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! 😉