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 and 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. Keep the temperature lower and leave them on a little longer. Don't be worried if they're a little moist since they don't have eggs. 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.
Who doesn't love pancakes? Here's a few more:
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
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
Servings | people |
- 2 cups old fashion oats
- 1 cup whole wheat flour
- 2 medium zucchinia grated
- 2 medium bananaa mashed
- 2 cup non-dairy milk
- 1/2 tsp sea salt
- 2 tsp vanilla extract
- 2 tsp baking powder
- 2 Tbl ground flaxseeds
Ingredients
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- Place grated zucchini, banana, non-dairy milk and vanilla into a bowl and beat with a fork.
- Combine the dry ingredients in a separate bowl and stir to combine.
- Combine the wet and dry ingredients and stir until just moistened. Add more non-dairy milk to thin if necessary. The batter will be thick.
- Heat a non-stick pan to medium-low and spray with a small amount of oil to prevent sticking.
- 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.
- Serve with heated maple syrup and berries.
These pancakes seem fantastic and I can’t wait to try them. My only concern with these denser is the fact that they take so long to cook. It’s hard to know when they’re cooked through. Do you have any tips on that I had appreciate them.
Hey Julia, I hear ya… sometimes pancakes can come out a little gooier than desired. At least you know that they don’t contain egg and are therefore safe. And, for me, the opposite isn’t good either… too dry. For these pancakes, you can try making them with less batter on the griddle and more spread out with your spoon. I think that will help, And turn down the heat and let them sit a little longer if you find they aren’t done enough. I hope that helps.
Love these pancakes! Can I use chia seed instead of flax-that is what I have on hand right now
Sure that should work fine. Pancakes are pretty forgiving when it comes to ingredients.
What is the measurement of 2 medium zucchini. I know that my medium zucchini is about 8 inches long. So that would be a ton of zucchini.
You’re right, that does seem like too much. I would only use one of those. You don’t want the batter to be overly watery. And, you make a good point about giving quantities in these kinds of recipes. A cup measurement would be better so I’ll work on updating the recipe. .