Description
Healthy zucchini banana pancakes that are made with freshly shredded zucchini, ripe bananas and almond flour. These pancakes are gluten free, dairy free and paleo.
Ingredients
Scale
- 1 cup mashed ripe bananas (225g)
- 1/2 cup shredded zucchini, water removed (85g)*
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup blanched almond flour (95g)
- 1/2 cup tapioca starch (65g)
- 2 tsp baking powder
- 1 tsp cinnamon (optional)
- 1/4 tsp salt
Instructions
- Preheat your frying pan on medium heat. Add a little oil to grease it (I used coconut oil).
- In a large mixing bowl, combine the wet pancake ingredients. This includes the mashed bananas, zucchini, eggs and vanilla.
- Mix in the dry ingredients. This includes the almond flour, tapioca starch, baking powder, cinnamon and vanilla.
- Scoop about 1/4 cup of the pancake batter onto your frying pan. I was able to cook 2 at a time.
- Place a lid on the frying pan and cook until bubbles form on top of the pancakes. Then flip and cook until done. I like to place a lid over the pan when cooking pancakes, because it makes them cook more evenly and creates a fluffier texture.
- After cooking, serve immediately or place on a wire cooling rack. You can set them in the oven at 200 degrees to keep them warm if you want.
- Repeat steps 4-6 until all pancake batter has been used up.
Notes
*Weighed and measured with water removed