Name: Healthy Zucchini Banana Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup grated zucchini (about 1 small zucchini); 1 large ripe banana (or 2 smaller ones), mashed; 2 large eggs; 1 cup almond milk (or other milk); 1 teaspoon vanilla extract; 2 1/4 cups whole spelt flour; 1/2 teaspoon baking powder or 1/4 baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg (optional); 1/4 teaspoon salt; Coconut oil or butter for cooking

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These Zucchini Banana Pancakes are a great summer breakfast, especially if you have lots of zucchini growing in your garden.

My youngest son loves pancakes and crepes in nearly every size and style, so we tried adding courgette to try something new. First, he was skeptical because he doesn’t like to see “green bits” in his food but I pureed all the wet ingredients including the grated zucchini, so they completely disappeared in the batter.

And he enjoyed them a lot. Next time I might try adding grated carrot instead.

The bananas make these pancakes naturally sweet but you could still add maple syrup or cinnamon sugar if you like. Natural yogurt and fresh fruit is another nice topping.

Why You’ll Love This Recipe

A great way to use up summer courgettes
Naturally sweetened with banana, no refined sugar
Quick and easy to make in a blender
Kid-friendly (no visible “green bits”)
Whole grain from spelt flour for extra nutrition
Make a big batch of them for busy mornings, they are freezer-friendly

simple ingredients: zucchini, bananas, eggs and milk for zucchini banana pancakes

Ingredients You’ll Need

Here’s what goes into these healthy zucchini banana pancakes:

Wet Ingredients

1 cup grated fresh zucchini (about 1 small zucchini) – no need to squeeze the water out
1 large ripe mashed banana (or 2 small ones)
2 large eggs
1 cup almond milk (or your favourite milk)
1 tsp vanilla extract

Dry Ingredients

2 1/4 cups whole spelt flour
1/2 tsp baking powder (or 1/4 tsp baking soda)
1/2 tsp ground cinnamon
1/4 tsp nutmeg (optional)
1/4 tsp salt

For cooking:

Coconut oil or butter, for greasing the pan

Tip: If you don’t have spelt flour, buckwheat flour or regular whole wheat flour works too, though the texture may be slightly different.

pouring the wet ingredients into the dry ingredients

Step-by-Step Instructions

1. Blend the Wet Ingredients

Grate your zucchini and mash the banana. Or if you have a high-powered food processor, you can just chop the banana and zucchini a bit. Add both to a blender with the milk and vanilla. Blend until smooth. Then, add the eggs and pulse briefly to combine.

Tip: Blending the zucchini hides it completely, which is great for picky eaters.

2. Mix the Dry Ingredients

In a large bowl, whisk together the spelt flour, baking powder (or baking soda), cinnamon, nutmeg (if using), and salt.

3. Combine Wet and Dry

Pour the blended mixture into the dry ingredients and stir until just combined. The batter should be thick but pourable. If it feels too thick, add a splash of milk.

4. Cook the Pancakes

Heat a nonstick pan or griddle pan over medium heat. Add a little coconut oil or butter to grease the surface.

Spoon the batter into the pan (about 2–3 tablespoons per pancake). Cook for 2–3 minutes or until little bubbles form on the surface and the edges look set. Flip and cook for another 2–3 minutes until golden and cooked through.

Don’t rush them—medium heat helps cook them evenly without burning.

5. Serve and Enjoy

Serve warm with your favourite toppings: maple syrup, fresh berries, yogurt, cinnamon sugar, or nut butter.

Tips for Perfect Pancakes

Grated carrot swap: Try using carrot instead of zucchini for a sweeter flavour and lovely colour.
Consistency matters: If your batter is too thick, add a splash more milk. If it’s too runny, stir in a bit more flour.
Watch the heat: Medium heat works best. Too hot, and they’ll burn on the outside before the middle is cooked.
Make-ahead friendly: Leftovers keep well in the fridge for up to 3 days or can be frozen for up to a month. Reheat in a toaster or oven for a quick breakfast.

Serving Suggestions

These healthy pancakes are lovely just as they are, but toppings make them extra special. Here are a few of our favourite ways to serve them:

A dollop of natural yogurt and a handful of fresh berries
A generous drizzle of maple syrup or a sprinkle of cinnamon sugar
Sliced banana and a spoonful of nut butter
Warmed with a little butter and honey for a cozy afternoon snack

They also make a great lunchbox item or picnic snack. Just put a few into a container and bring them along.

Variations and Add-Ins

You can easily tweak this recipe depending on what you have on hand or what your family enjoys:

Use grated carrot instead of courgette for a naturally sweet twist
Add a handful of dark chocolate chips or raisins for a treat
Use oat milk, cow’s milk, or any plant-based milk you like
Try adding a tablespoon of flax or chia seeds for extra fiber
Stir in some chopped walnuts or pecans for crunch

Want to make mini pancakes for little hands? Just use a tablespoon of batter per pancake and reduce the cooking time slightly.

Storage & Reheating

These pancakes keep really well, which makes them ideal for batch cooking or meal prep.

Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze in a single layer on a tray or stacked between parchment paper, then transfer to a bag or container. Keeps for up to 1 month
Reheat: Toast them lightly, warm them in the oven, or pop them in a skillet to refresh the texture

Healthy Zucchini Banana Pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These Zucchini Banana Pancakes are a great summer breakfast, especially if you have lots of zucchini growing in your garden.

Ingredients

1 cup grated zucchini (about 1 small zucchini)
1 large ripe banana (or 2 smaller ones), mashed
2 large eggs
1 cup almond milk (or other milk)
1 teaspoon vanilla extract
2 1/4 cups whole spelt flour
1/2 teaspoon baking powder or 1/4 baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1/4 teaspoon salt
Coconut oil or butter for cooking

Instructions

Mix Wet Ingredients: Grate the zucchini (no need to squeeze out the moisture) and combine with the banana, milk and vanilla extract. Puree until smooth. Add eggs and mix.
Mix Dry Ingredients: In a large bowl combine the spelt flour, baking powder or baking soda, cinnamon, nutmeg (if using), and salt.
Combine Wet and Dry Ingredients: Pour wet ingredients into the flour mix and stir until well combined.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter. Pour a bit of batter onto the skillet; I usually make three of these pancakes at the same time. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through.
Serve: Serve warm with your favorite toppings such as fresh fruit, yogurt, cinnamon sugar or a drizzle of maple syrup.

Enjoy your healthy zucchini banana pancakes!

Notes

Extra Tips:

Add grated carrot instead of courgette
Adjust consistency: If the batter seems too thick, add a splash of milk or water. If too thin, add a bit more flour.
Even cooking: Make sure the heat is not too high to avoid burning the outside while the inside remains uncooked. Medium heat is usually perfect.
Storage: Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in a toaster or oven for best results.