Banana bread on Sunday afternoons became a family tradition growing up. I remember thinking banana bread baked FOREVER and anxiously anticipated my first warm bite. The kid in me still loves banana bread and STILL isn’t too patient with long baking times… especially in the morning. I love healthy, filling breakfast foods AND banana bread. Hmmm… how I combine those two lovely things?
I can’t stop chattering about my never-ending infatuation with breakfast. Whether I’m baking Banana Zucchini Muffins or blending my Banana Apple Oatmeal Smoothie, I get giddy when breakfast is ready. These Zucchini Banana Bread Pancakes are no exception. They serve two purposes… satisfy my inner-kid with warm, comforting banana bread and reward my body with the nutrients it craves. Hey, our bodies work hard for us and they deserve nourishing food that makes our mouths rejoice!
Here’s my tips for making these zucchini pancakes the MOST tasty and MOST nutritious. Instead of spreading on butter, spread coconut oil on your warm pancakes. Slice on some fresh strawberries or bananas and top with a little pure maple syrup. (Mouth… stop watering! I’m trying to finish this post.)
Also, make sure to read the ingredients on your maple syrup. It should ONLY say maple syrup. There’s plenty of unhealthy options with dyes, added sugar, and nothing resembling pure maple syrup. Yes, PURE maple syrup is more expensive, but your health is worth it. You should only be pouring on about 2 Tbs anyway and not soaking your pancakes. Here are a couple pure maple syrups that I’ve tried and loved.
I like sneaking in as many healthy ingredients as possible without compromising taste. If your mouth is deceived, why not make something as healthy as possible, right? That’s why I adore my little friends, chia seeds. They pack a strong superfood punch with a very mild flavor. You’ll see me throw them in several of my recipes. I keep a big bag on hand and use them frequently like in my Multigrain Waffles. Anyway, buy a bag because they last a while even if you use them as often as I do and your body will thank you!
- 1 and 1/2 cups whole wheat pastry flour
- 3/4 cup instant quick oats
- 2 Tbs chia seeds
- 2 tsp aluminum-free baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 and 1/2 cups sweetened vanilla almond or coconut milk
- 2 eggs
- 1 banana, peeled
- 2 Tbs olive oil
- 1 tsp pure vanilla
- 1/2 cup organic zucchini, finely shredded
- Mix all the dry ingredients (the first 6) together in medium-sized bowl.
- In a blender, blend together milk, eggs, banana, olive oil, and vanilla. Pour into dry ingredients and stir well.
- Fold in zucchini.
- On a griddle or frying pan over medium heat, spray lightly with olive oil cooking spray and pour 1/4 cup batter about 1 inch apart. Once there starts to be bubbles on top, flip your pancake. Cook for additional 1 to 2 minutes until pancake is golden brown.
- Serve with coconut oil spread on top with fresh berries or banana slices and pure maple syrup.