Zucchini Banana Pancakes
I know, I know, you guys… it’s October. Time for apple picking and leaf peeping and all things pumpkin!
and here I am with a zucchini recipe. [insert face palm emoji] and yet… #sorrynotsorry
You see, I’ve been enjoying these pancakes for the past month and a half, and meant to share them, well, a month and a half ago. But then we had all that glorious late-summer weather, and I just hate being INside when it’s so nice OUTside.
and THEN I meant to share them on the last day of summer but, well, taxes happened. I’ve been buried in my laptop for the past week trying to get our personal taxes filed and, let me just say, I can’t freakin WAIT until tax season is over. For so many reasons.
End rant.
Anyway! The important thing here is that Mother Nature hasn’t fully decided whether it’s fall yet or still summer (hello, eighty degrees). So until the cooler weather moves in for good (in approximately forty-eight hours), I will continue to spam you with summer recipes.
So… here you go. Because this is the last summer recipe I have prepared! and because pumpkin er’ythang is on the horizon, and I CAN.NOT.WAIT.
I know we are literally on the cusp of zucchini not being in season any longer, but I promise there are still plenty of local farmer’s markets around town where you can find freshly picked zucchini. My CSA has even included one or two in the last few shares.
(so I’m not THAT behind)
My CSA is actually the reason these pancakes came to be. I had been making my banana walnut pancakes for weeks on end, and had a brilliant idea to throw in some zucchini one weekend morning. Innovative, I know. It turned out to be a refreshing, summery update — and I’ve been making them weekly ever since!
They will definitely be a staple in our house next summer. Especially once it gets so warm that our kitchen turns into a sauna — this is the closest I can get to a zucchini “baked good”.
- ½ cup gluten-free flour
- ½ cup oat flour
- 2 teaspoons baking powder
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 egg, lightly beaten
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil, melted and cooled slightly
- ¼ - ½ cup almond milk (as needed)
- 1 scant cup shredded shredded (1 small zucchini)
- 1 banana, mashed
- Mix all dry ingredients in a large bowl. In a smaller bowl, combine the egg, maple syrup, coconut oil and ¼ cup almond milk. Add to dry ingredients, and mix until just combined.
- Stir in mashed banana and shredded zucchini; combine well. Add additional ¼ cup almond milk (or more) as needed if batter is dry.
- Spray a griddle or skillet with non-stick spray or coat with melted butter, and then heat to med-low. Once your griddle/skillet is warm, pour a little less than ¼ cup batter onto pan; add walnuts and turn heat down to low.
- Cook for 3 minutes or until the batter starts to bubble on top. Flip pancake and cook for an additional 1-2 minutes. Continue with remainder of batter.
- Top as desired and serve.
Once these pancakes are fully cooked, they can be stored in the fridge for 3-4 days. Heat in the microwave or in a skillet on low before enjoying.
Some of my favorite toppings include: caramelized bananas, maple syrup, nut butter, flaked coconut, hemp seeds
So with that, happy October friends! Enjoy these zucchini pancakes for approximately two days until fall weather officially arrives, and we turn the mic over to pumpkin for the next
Can this recipe be made ahead of time? Thanks, looks delicious & easy! 😄🎉
Yes, absolutely! I usually make a full batch of pancakes at once, and then store them in the fridge or freezer. They are good in the fridge for 3-5 days and in the freezer probably up to 6 months.