When you hear zucchini and banana in the same sentence you may be thinking it’s a recipe for a disaster. You wouldn’t think it, but this combo works in these yummy zucchini banana pancakes!
The key is using very ripe bananas and fresh zucchini. You want to get an even grate on your zucchini and remove some but not all the moisture.
This is a very hearty pancake but because the zucchini is moist, they take a little longer to cook. Don’t rush and take them off the griddle before they’re done.
By keeping the temperature lower you can leave them on a little longer, allowing them to cook thoroughly. Oh, and don’t be worried if they’re a little moist since they don’t have eggs.
Who doesn’t love pancakes? Here’s a few more:
If you don’t have a griddle here are some great options to use when making pancakes.
This recipe is better than just using a box pancake mix. Normally, you’ll have most of these ingredients already in your pantry. You can try different types of flours and spices to incorporate into this batter.
You can also add additional ingredients for flavor like nuts, raisins or chocolate chips.
These pancakes are so delicate and tasty you don’t need toppings but if you want some, almost anything goes. We picked berries from the garden this morning and used them to top these pancakes.
If you don’t have access to fresh berries, you can use frozen. These pancakes are awesome topped with fruit and maple syrup.
This recipe makes a great Father’s Day breakfast but you can certainly have them on any occasion. In fact, it’s a healthy way to start your day. If you’re entertaining and want to make a brunch or breakfast for your guests, this recipe is a good option.
I’d love to hear your feedback in the comments below for this Zucchini Banana Pancakes recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Zucchini Banana Pancakes
- 2 cups old fashion oats
- 1 cup whole wheat flour
- 2 medium zucchini grated and squeezed dry with a dish cloth or your hands (see #1 instruction)
- 2 medium banana mashed
- 2 cup non-dairy milk
- 2 Tbl maple syrup
- 1/2 tsp sea salt
- 2 tsp vanilla extract non-alcoholic preferred
- 2 tsp baking powder
- 2 Tbl ground flaxseeds
- Do not peel the zucchini, just trim the ends and grate using the large holes of a standard cheese grater. Then, using a dish towel or your hands, squeeze the zucchini as dry as you can. Then proceed with the recipe.
- Place grated zucchini, banana, non-dairy milk, maple syrup, and vanilla into a bowl and beat with a fork to combine all.
- Add the dry ingredients in a separate bowl and stir to combine.
- Combine the wet and dry ingredients together and stir until just moistened. Add more non-dairy milk to thin if necessary. Allow the mixture to sit for 15 minutes
- Heat a non-stick pan to medium heat and spray with a small amount of oil to prevent sticking. (see NOTE below)
- Drop batter by large spoonfuls onto the griddle and cook until the pancakes seem dryish on top. Check the bottom that they're not getting too brown.
- Flip and cook on the other side, making sure not to overcook. This side will cook faster.
- Serve with heated maple syrup and berries.