Zucchini Banana Pancakes
 
Prep Time
Cook Time
Total Time
 
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Yield: 12 pancakes
Ingredients
  • 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
Instructions
  1. 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.
  2. Stir in mashed banana and shredded zucchini; combine well. Add additional ¼ cup almond milk (or more) as needed if batter is dry.
  3. 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 ΒΌ cup batter onto pan; add walnuts and turn heat down to low.
  4. 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.
  5. Top as desired and serve.
Notes / Variations
If you don't have any GF dietary restrictions, these pancakes can be enjoyed with your favorite (gluten-full) all purpose flour or oat flour, as desired.

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
Nutrition Information
Serving Size: 3 pancakes Calories: 253 Fat: 16g Saturated Fat: 12.8g Carbohydrates: 25.9g Sugar: 8.4g Sodium: 175mg Fiber: 3.4g Protein: 4.5g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/zucchini-banana-pancakes/