I woke up starving, as usual, and craving pancakes, as usual. But when I started getting out ingredients, I realized I was out of eggs! Not good. I wanted to create a filling breakfast that was healthy, flavorful, and not just milk and flour. These vegan zucchini banana pancakes have mashed banana, and grated zucchini, which not only gives a serving of veggies, but fun texture, color, and moisture. I chose to use old fashioned rolled oats, which when ground, are earthy and will keep you full.
Because these vegan zucchini banana pancakes are made in the blender, clean up and prep is a dream. Just be sure to grate the zucchini and squeeze out as much water as you can before adding it to the blended batter. For an extra treat, I melted semi sweet chocolate chips with coconut oil and drizzled it over the top with a sprinkle of walnuts, which are also inside, and more sliced banana. You will find that the pancakes are naturally sweet however, so if you want a more balanced breakfast, serve with a dollop of Greek yogurt and a light drizzle of honey.
Vegan Zucchini Banana Pancakes
Makes 5-6 Pancakes
1 Banana- mashed
½ c. Grated Zucchini
1 c. Old Fashioned Rolled Oats
½ c. Walnuts- chopped
½ c. Coconut Milk
1 t. Baking Powder
½ t. Apple cider Vinegar
½ t. Cinnamon
1 t. Chia Seeds
1 capful Vanilla
¼ t. Salt
Begin by grating the zucchini. Let sit in a colander with a pinch of salt to draw out the water. Blend together all the ingredients, with the exception of the zucchini and walnuts. Once the batter is very smooth, pour it into a medium mixing bowl. Squeeze the water from the zucchini and add to the bowl along with the walnuts. Mix gently. Using a large spoon or ladle, scoop batter onto a greased skillet and spread until they are about 1/3 inch thick. The pancakes will cook best at medium heat. Serve warm and enjoy the day!
