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Golden zucchini banana pancakes stacked on a plate, drizzled with maple syrup, topped with banana slices, and sprinkled with powdered sugar. A cozy breakfast setup with natural light.

Zucchini Banana Pancakes (Kid-Friendly!)

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Sneak some veggies into breakfast with these delightful Zucchini Banana Pancakes! These naturally sweet and fluffy pancakes combine ripe bananas with nutrient-packed zucchini for a wholesome, delicious meal that’s perfect for kids and adults alike.

Why You’ll Love This Recipe

  • Kid-Friendly: The natural sweetness from bananas makes these pancakes irresistible, even for picky eaters.
  • Healthy and Wholesome: Packed with fiber, vitamins, and no added sugar, they’re a guilt-free breakfast choice.
  • Quick and Easy: A one-bowl recipe that comes together in minutes.

Recipe Overview

  • Servings: 6-8 small pancakes
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

Ingredients

  • 1 ripe banana (mashed or blended for sweetness and moisture)
  • 1/2 cup grated zucchini (squeezed to remove excess water)
  • 1 egg (for binding and fluffiness)
  • 1/4 cup oats or oat flour (for texture and fiber)

How to Make Zucchini Banana Pancakes

1. Blend the Batter

  • In a blender or food processor, combine the banana, grated zucchini, egg, and oats. Blend until the mixture is smooth and well combined.

2. Cook the Pancakes

  • Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
  • Pour small amounts of the batter onto the pan, forming pancakes about 3 inches in diameter. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 2 minutes until golden brown.

3. Serve and Enjoy

  • Serve warm with a drizzle of maple syrup, fresh fruit, or a sprinkle of powdered sugar for a treat the whole family will love.

Tips for Perfect Pancakes

  • Moisture Control: Squeeze the zucchini well to prevent the batter from being too watery.
  • Make it Gluten-Free: Use certified gluten-free oats or oat flour.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or on a skillet.

Why This Recipe Works

These pancakes are a perfect blend of sweet and savory. The banana naturally sweetens the pancakes, while the zucchini adds a hidden veggie boost. Together, they create a breakfast option that’s as nutritious as it is delicious.