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Banana Zucchini Smoothie Pancakes
Becca Harris, RD, MHSc
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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Prep Time
2
mins
Cook Time
14
mins
Total Time
26
mins
Course
Breakfast
Cuisine
American
Servings
4
Calories
259
kcal
Equipment
Blender
Frying pan
Ingredients
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
Instructions
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!
Notes
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.
Keyword
breakfast, dairy-free, easy recipe, gluten-free, pancakes, quick, vegan, zucchini