Gluten free banana zucchini buckwheat pancakes are the perfect way to get fruit and vegetables in at breakfast time. Soft and delicious, they are bound to become a family favorite!
Banana zucchini buckwheat pancakes
Wanna know a truth in our house? Pancakes are always a good idea. I am forever trying different combos of flours, fruits and veggies in the mix and I’d say 90% of the time, we get a winner!
Versatility is what makes pancakes so great.
Want big fluffy soft pancakes? You can make those.
Want grain free banana pancakes? You can make those.
Want some fruit and vegetables and gluten free grain pancakes all in one?
Well I’m going to give you those with this recipe!
What to do with extra zucchini
Yes, let’s put that bounty of summer zucchini your friend (or mom – thanks!) gave you to good use and give it its rightful place at breakfast time.
The zucchini adds moisture and texture to the pancakes.
The banana gives you delicious sweetness and flavor.
I have a thing for putting zucchini and banana together (see my zucchini banana walnut bread and zucchini bread baked oatmeal). Friends, these banana zucchini buckwheat pancakes can be the pancake mainstay in your house, all year round if you want!
Love pancakes? Try these recipes too:
- Buckwheat oat pancakes
- Banana carrot almond flour pancakes
- Banana oat egg pancakes
- Blueberry yogurt protein pancakes
- Banana yogurt oatmeal pancakes
- Whole grain apple pie pancakes
- Whole wheat buttermilk pancakes
Banana Zucchini Buckwheat Pancakes
- 4 ripe bananas mashed
- 3 egg whites
- 4 eggs
- 1 tsp vanilla
- 1/3 cup almond flour
- 1/3 cup buckwheat flour (grind raw buckwheat groats to make flour)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1.5 cups shredded zucchini
- coconut oil for cooking
- Preheat a skillet or griddle to medium-high heat (350 degrees F on an electric griddle).
- In a large bowl add the mashed banana, egg whites, whole eggs and vanilla. Mash and fully mix. Add the almond flour, buckwheat flour, baking powder, cinnamon and sea salt. Stir until just mixed. Add the shredded zucchini and again, stir until just mixed.
- Add a small amount of coconut oil to the skillet or griddle. Pour in 1/4 cup amounts the pancake batter onto the heated cooking surface. Cook for 2-3 minutes, until little bubbles begin to appear on the top. Flip, and cook another 2-3 minutes until fully cooked. Repeat with all the remaining batter.
- Serve with your favorite toppings – I like nut butters on pancakes!
Pin the recipe to save for later!
Do you tend to follow one pancake recipe consistently, or mix it up often? What is your go-to pancake recipe?