These zucchini banana pancakes taste like warm banana bread, but they are ready in minutes instead of an hour in the oven. Ripe banana is blended right into the batter, and shredded zucchini is folded in at the end.

Whole wheat pastry flour, oats and chia seeds make them hearty and filling, so they keep you going all morning. Top them with fresh berries and a little pure maple syrup.

The Best Zucchini Banana Bread Pancakes (Whole Wheat with Oats and Chia)

Banana bread on Sunday afternoons became a family tradition growing up. I remember thinking banana bread baked FOREVER, and I 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. Hmm… how could 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!

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 chia seeds. You’ll see me throw them in several of my recipes, and I keep a big bag on hand. My favorite way to top these? Coconut oil, fresh strawberries and a little pure maple syrup. (Mouth… stop watering! I’m trying to finish this post.)

Why You’ll Love These Zucchini Banana Pancakes

Banana bread flavor, fast. Banana, cinnamon and vanilla give you that cozy flavor in a few minutes on the griddle.
Hidden veggies. Finely shredded zucchini melts into the pancakes, so picky eaters won’t notice it.
Filling and wholesome. Whole wheat pastry flour, oats and chia seeds keep you full until lunch.
Blender easy. The wet ingredients blend in seconds, so there is no mashing.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Whole wheat pastry flour: Finer and softer than regular whole wheat flour, so the pancakes stay tender instead of dense. Regular whole wheat flour will work, but the pancakes will be heavier.
Instant quick oats: Add body and a little chew, just like a slice of hearty banana bread. Quick oats soften fast in the batter, which is why they work better here than old fashioned oats.
Chia seeds: My little friends! They pack a strong superfood punch with a very mild flavor. They also soak up liquid and help thicken the batter.
Aluminum free baking powder: Gives the pancakes their lift. Aluminum free baking powder avoids the slightly metallic taste some brands can leave behind.
Cinnamon and salt: Cinnamon is the warm, cozy spice that says banana bread, and a pinch of salt makes the banana taste sweeter.
Sweetened vanilla almond or coconut milk: Use whichever you like. The vanilla and light sweetness mean you need very little syrup on top.
Eggs: Bind the batter and help the pancakes puff up on the griddle.
Banana: The riper the better. Bananas with lots of brown spots are sweeter and blend more smoothly, which means more banana bread flavor.
Olive oil and pure vanilla: Oil keeps the inside moist, and vanilla rounds out the banana and cinnamon.
Zucchini: Organic if you can, and finely shredded so it disappears into the batter. Small pieces cook through quickly and add moisture without making the pancakes soggy.

How to Make Zucchini Banana Pancakes

Mix the dry ingredients. In a medium bowl, stir together the flour, oats, chia seeds, baking powder, cinnamon and salt until the cinnamon is evenly spread through.
Blend the wet ingredients. In a blender, blend the milk, eggs, banana, olive oil and vanilla until smooth and frothy, with no banana chunks left.
Make the batter. Pour the wet ingredients into the dry ingredients and stir well. The batter will be thick but pourable. Let it sit for a minute or two while the griddle heats so the oats and chia can soak up some liquid.
Fold in the zucchini. Gently fold the shredded zucchini in until you see little flecks of green throughout.
Cook. Heat a griddle or frying pan over medium heat and spray it lightly with olive oil cooking spray. Pour 1/4 cup of batter per pancake, about 1 inch apart. Once bubbles start to form on top and the edges look set, flip. Cook for 1 to 2 more minutes, until golden brown on both sides.
Keep them warm. Move finished pancakes to a plate in a 200°F oven while you cook the rest of the batter, adding a little more cooking spray between batches.
Serve. Spread a little coconut oil on top, add fresh berries or banana slices and drizzle with pure maple syrup.

Kami’s tip: Read the label on your maple syrup. It should ONLY say maple syrup. Pure maple syrup costs more, but your health is worth it, and you should only be pouring on about 2 Tbs anyway, not soaking your pancakes.

Ways to Customize Zucchini Banana Pancakes

Change the toppings. Instead of spreading on butter, spread coconut oil on your warm pancakes and slice on fresh strawberries or bananas.
Add a crunch. Sprinkle chopped walnuts or pecans over the batter right after you pour it on the griddle, just like banana nut bread.
Swap the milk. Any milk you like will work. If it is unsweetened, add a little extra vanilla.
Make waffles. Chia seeds work great in my Multigrain Waffles too, if you’re in a waffle mood.

Zucchini Banana Pancakes FAQs

Can you taste the zucchini? Not really. When it is finely shredded, it melts into the pancakes and just adds moisture.
Do I need to squeeze the zucchini? Only if it looks very wet. Finely shredded zucchini adds a little moisture, which keeps the pancakes tender, but blot it with a paper towel if water is pooling.
When should I flip the pancakes? Flip once bubbles start to form on top. Then cook for 1 to 2 more minutes until golden brown.
What kind of maple syrup should I use? Pure maple syrup. Many syrups have dyes and added sugar, so check that the label lists only maple syrup.
Can I make the batter ahead? It is best cooked right away. The baking powder starts working as soon as it gets wet, and the oats and chia keep thickening, so batter that sits too long makes flatter, denser pancakes.
How do I store leftovers? Cool the pancakes, then refrigerate them in an airtight container for 3 to 4 days. You can also freeze them with parchment between the layers, then reheat them in the toaster or a skillet for a quick weekday breakfast.
Why are chia seeds in pancakes? They add a superfood boost with a very mild flavor, and they help thicken the batter. Buy a bag, because they last a while.

Kitchen Tools for This Recipe

recipe for zucchini pancakes - No Diets Allowed

Healthy Banana Zucchini Pancakes

Banana zucchini pancakes made with whole wheat pastry flour, quick oats, chia seeds and ripe banana. They taste like warm banana bread and are ready in minutes.

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Ingredients

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

Instructions

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.

Made these pancakes? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I love hearing about your favorite toppings.