Banana Zucchini Smoothie Pancakes

These pancakes contain lots of wholesome ingredients that won’t put you in a carb-coma. They are also super easy to make.

Start your day off with a stack of these and you’ll be good to go for hours. Happy Canada / Independence Day!

Stack of Banana Zucchini Pancakes with oats, walnuts, sliced bananas and syrup on top.

Banana Zucchini Smoothie Pancakes

Naturally gluten-free, dairy-free and vegan.
These flavourful pancakes make for a delicious Sunday brunch option or a quick mid-week breakfast. Just mix all of the ingredients in a blender, stir in zucchini, pan fry and serve.
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Course: Breakfast
Cuisine: American
Keyword: breakfast, dairy-free, easy recipe, gluten-free, pancakes, quick, vegan, zucchini
Prep Time: 2 minutes
Cook Time: 14 minutes
Total Time: 26 minutes
Servings: 4
Calories: 259kcal
Author: Becca Harris, RD, MHSc


  • Blender
  • Frying pan


  • 2 cups gluten-free rolled oats
  • 3/4 cups almond beverage  other nut or oat beverages can also be used
  • 2 ripe bananas  defrosted if frozen
  • 2 tbsp baking powder
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 cup zucchini, shredded equivalent to about 1 medium zucchini


  • Add all ingredients, except zucchini, into a blender. Blend until smooth.
  • Let stand for 10 minutes so that the oats can absorb the moisture and fluff up.
  • While the batter is standing, use a paper towel to absorb any excess moisture in the shredded zucchini.
  • Stir zucchini into the pancake mixture (don't blend).
  • Add a tbsp of oil to a large frying pan and set to low/medium heat. Use about 1/4 cup of batter for each pancake and smooth batter in the pan.
  • Cook for 7 minutes per side, or until golden brown.
  • Top with favourite fruit, nuts, syrup.
  • Enjoy!


These pancakes are great fresh but can also be frozen and reheated in a toaster for a quick mid-week breakfast. They freeze well for up to 2 months.


Calories: 259kcal

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