Zucchini Banana Pancakes
Servings: small pancakes
Ingredients
- 1 1/4 cups old-fashioned oats
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 cup milk or milk alternative
- 1 large very ripe banana
- 1/2 cup grated zucchini, packed
- 1/2 teaspoon vanilla extract
- 1 large egg
Optional add-ins
- 1 tablespoon maple syrup or date syrup
- Pinch of salt
Instructions
- Place oats into the container of a high-power blender and blend on high speed until they reach a flour-like consistency (approximately 20-30 seconds). Transfer the blended oats to a small bowl.
- Combine baking powder and cinnamon with the oat flour mixture and set aside.
- In your blender, combine milk, banana, grated zucchini, and vanilla, blending until smooth.
- Add the dry ingredients from the small bowl into the blender and blend on medium speed until well combined.
- Add the egg and blend until just mixed.
- Preheat a frying pan over medium heat or a large griddle until it reaches 350 degrees F.
- Once the pan is hot and the batter is prepared, lightly grease it with oil or non-stick cooking spray.
- Scoop 2 heaping tablespoons of batter per pancake onto greased pan or griddle. Cook for 3-4 minutes, or until bubbles form on the surface and the edges firm up.
- Carefully flip and cook for an additional 1-2 minutes until golden brown. Serve with toppings such as applesauce, berries, nut butter, banana slices, or maple syrup. Enjoy!
Notes
- If preparing these pancakes for babies, skip the salt and maple syrup. For older children and adults, you may wish to add a bit of salt and maple syrup into the batter for additional flavor and sweetness. Alternatively, you can blend in a couple of soaked dates or date syrup for a no sugar added option.
