Posted May 23, 2016, Updated Jul 16, 2024 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. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
