Vegan Zucchini Bread Pancakes

Looking for a delicious and healthy breakfast option? Try our Vegan Zucchini Bread Pancakes!

These pancakes are the perfect way to start your day. They are packed with flavor and nutrients to energize you all morning.

The secret to these pancakes is the shredded zucchini. It adds moisture and a subtle sweetness to the batter, making the pancakes incredibly fluffy and moist.

Instead of milk or dairy products, we use mashed banana and almond milk to bind the batter together. Combining these ingredients creates a light and airy texture, perfect for pancakes.

We recommend using whole wheat flour for added fiber and nutrients. You can also add dark chocolate chips or chopped nuts for an extra indulgence.

Whisk together the mashed banana, almond milk, and shredded zucchini to make these pancakes. Then, add the flour, baking powder, and a touch of maple syrup for sweetness.

Heat a small amount of oil in a non-stick pan and pour the batter onto the pan. Cook until golden brown and flip. Serve warm with a drizzle of maple syrup.

These Vegan Zucchini Bread Pancakes are not only delicious but also freezer-friendly. So, if you have any leftovers, freeze them for a quick and easy breakfast option.

Try our Vegan Zucchini Bread Pancakes, and enjoy a warm, comforting, healthy, and satisfying breakfast!

Ingredients in Vegan Zucchini Bread Pancakes

When making dairy-free pancakes, you have to choose the right ingredients. For these Vegan Zucchini Bread Pancakes, you will need:

  • 1 cup of flour (you can choose whole wheat or all-purpose flour)
  • One teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • One teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/2 cup of mashed banana (about one medium-sized banana)
  • 1/2 cup of grated zucchini
  • 1/4 cup of dark chocolate chips (optional)
  • One tablespoon of maple syrup
  • 1 cup of warm almond milk (or any other dairy-free milk of your choice)
  • One tablespoon of melted coconut oil

To make the pancake batter, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl. In a separate bowl, combine the mashed banana, grated zucchini, and dark chocolate chips (if using). Slowly pour in the almond milk and melted coconut oil, and whisk until all the ingredients are well combined.

Before cooking the pancakes, it\’s recommended to let the batter sit for a few minutes. This will allow the flavors to meld together, making the pancakes even more flavorful. If the batter seems too thick, add more almond milk to achieve the desired consistency.

Heat a non-stick skillet or griddle over medium heat to cook the pancakes. Once the surface is hot, scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Keep the cooked pancakes warm in a low oven while you cook the rest of the batter.

These Vegan Zucchini Bread Pancakes are incredibly moist and fluffy, and adding grated zucchini adds a nice texture and flavor to the pancakes. Serve them with maple syrup, and enjoy a delicious and nutritious breakfast!

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen and reheated in the toaster or microwave for a quick and easy breakfast or snack.

How to Make Vegan Zucchini Bread Pancakes

You are in for a treat if you have never tried Vegan Zucchini Bread Pancakes. These pancakes are not only delicious, but they are also moist and fluffy. Follow these simple steps to make your very own batch.


  • 1 cup grated zucchini
  • One ripe banana, mashed
  • 1 ½ cups all-purpose flour
  • Two teaspoons of baking powder
  • One teaspoon of dark brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup dairy-free milk of your choice
  • ½ cup vegan chocolate chips (optional)

Note: Add chopped nuts or raisins to the batter for texture and flavor.


  1. Whisk together the grated zucchini, mashed banana, and dairy-free milk in a large bowl.
  2. Combine the flour, baking powder, dark brown sugar, cinnamon, and salt in a separate bowl.
  3. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter.
  4. If using, fold in the vegan chocolate chips.
  5. Warm a small amount of oil or vegan butter in a pan or griddle over medium heat.
  6. Spoon about ¼ cup of batter onto the cooking surface and spread it into a circular shape.
  7. Cook the pancake for 2-3 minutes on each side or until golden brown.
  8. Repeat steps 6 and 7 with the remaining batter.

Once all the pancakes are cooked, serve them warm with maple syrup or your favorite vegan pancake toppings. They are also delicious with a dollop of vegan yogurt or a sprinkle of cinnamon.

Note: If you have any leftover pancakes, you can freeze them for later. Please place them in an airtight container or ziplock bag and store them in the freezer. To reheat, pop them in the toaster or microwave before serving.

We highly recommend trying this recipe as it is a beautiful way to enjoy the flavors of zucchini bread in pancake form. Whether you are vegan or not, these pancakes will surely be a hit for breakfast or brunch.

Can I freeze Vegan Zucchini Bread Pancakes?

Yes! You can freeze these delicious Vegan Zucchini Bread Pancakes for future enjoyment. Freezing them is a great way to have a quick and convenient breakfast or snack whenever needed.

When you want to freeze the pancakes, ensure they are completely cool. Then, please place them in an airtight container or wrap them tightly in plastic. You can also separate each pancake with parchment paper to prevent them from sticking together.

When you\’re ready to enjoy the frozen pancakes, thaw them in the refrigerator overnight or for a few hours at room temperature. Warm them up in the microwave, toaster, or grill until heated.

Why freeze Vegan Zucchini Bread Pancakes?

Freezing these pancakes is an excellent option for several reasons. Firstly, it allows you to make a large batch of pancakes and enjoy them over a more extended period. You can easily double the recipe and freeze the extras for later.

Additionally, freezing the pancakes helps to lock in their moist and fluffy texture. They will still taste just as delicious and satisfying as when they were first made.

How to make Vegan Zucchini Bread Pancakes

To make these tasty pancakes, combine the dry ingredients: flour, baking powder, and a pinch of salt. In a separate bowl, mash a ripe banana and mix it with shredded zucchini, dairy-free milk, maple syrup, and a splash of vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined. Add some dark chocolate chips or nuts to the batter to make it even more decadent.

Heat a lightly greased skillet or griddle over medium heat. Scoop small portions of the batter onto the cooking surface and cook until bubbles form on the surface. Flip the pancake and cook for another minute or until golden brown.

Once cooked, serve the pancakes warm with a drizzle of maple syrup and enjoy!

It\’s important to note that while freezing Vegan Zucchini Bread Pancakes is a great option, they are best enjoyed fresh. The freezing process may affect the texture slightly, so we recommend consuming them within 2-3 months for the best taste and quality.

Try this recipe and see how easy and delicious it is to have Vegan Zucchini Bread Pancakes available whenever you want. They are an excellent way to start your day healthy and satisfyingly!

More Vegan Treats to Try

If you enjoyed our Vegan Zucchini Bread Pancakes, we have more delicious treats for you to try. These recipes are perfect for those who are looking for dairy-free options that are still packed with flavor.


Vegan Chocolate Cupcakes

These Vegan Chocolate Cupcakes are a must-try if you have a sweet tooth. Made with a blend of flour, milk, and mashed banana, these cupcakes are moist, fluffy, and rich in chocolate flavor. Top them with a dairy-free dark chocolate ganache, and enjoy!


Vegan Zucchini Brownies

If you have leftover zucchini from making our Vegan Zucchini Bread Pancakes, why not turn them into delicious brownies? These vegan brownies are fudgy, moist, and filled with hidden veggies. They are a great way to sneak some extra nutrients into your dessert.


Vegan Banana Waffles

If you\’re in the mood for a breakfast treat, these Vegan Banana Waffles are a perfect choice. Mix flour, milk, mashed banana, and baking powder to make a fluffy batter. Cook them until golden brown and serve with a drizzle of maple syrup.

These are just a few of the vegan treats we have to offer. Whether you choose to freeze them for later or enjoy them right away, we\’re sure you\’ll love the taste and texture of these dairy-free delights. Keep an eye out for more recipes coming soon!


How do I make Vegan Zucchini Bread Pancakes?

To make Vegan Zucchini Bread Pancakes, you will need the following ingredients: 1 cup shredded zucchini, 1 cup flour (gluten-free or regular), one tablespoon baking powder, one teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt, one ripe banana, one tablespoon maple syrup, one teaspoon vanilla extract, and 1 cup almond milk. First, mix the shredded zucchini, flour, baking powder, cinnamon, nutmeg, and salt in a bowl. In a separate bowl, mash the ripe banana and add maple syrup, vanilla extract, and almond milk. Combine the wet and dry ingredients and mix well. Heat a non-stick skillet over medium heat and scoop the batter onto the skillet. Cook until the edges are golden brown, then flip and cook the other side. Serve with your favorite toppings.

Can I use a different type of flour instead of regular flour?

Yes, you can use a different type of flour instead of regular flour. You can use gluten-free, whole wheat, or any other flour that suits your dietary needs or preferences.

Are these pancakes suitable for a vegan diet?

Yes, these pancakes are suitable for a vegan diet as they do not contain any animal products. They are made with plant-based ingredients such as shredded zucchini, ripe banana, almond milk, and maple syrup.

Can I freeze the Vegan Zucchini Bread Pancakes?

Yes, you can freeze the Vegan Zucchini Bread Pancakes. Once cooked and cooled, place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, pop them in the toaster or microwave until heated.

Are these pancakes suitable for people with gluten intolerance?

These pancakes can be made gluten-free by using gluten-free flour. However, suppose you have a severe gluten intolerance or allergy. In that case, it\’s essential to ensure that all the ingredients you use are certified gluten-free, as cross-contamination can occur during manufacturing processes.



William Anderson

I recently tried the Vegan Zucchini Bread Pancakes, and they were terrific! Before trying them, I was a bit skeptical because I \ was not a big fan of vegan recipes, but these pancakes were a pleasant surprise. The combination of zucchini, mashed banana, and dark chocolate chips worked well together. The pancakes were so fluffy and moist, with a hint of sweetness from the banana. I also really appreciated that they were dairy-free. I chose to top them with maple syrup, the perfect finishing touch. I highly recommend giving these pancakes a try, whether you\’re vegan or not. The recipe was easy to make, and the pancakes froze so that you could enjoy them later for a quick and delicious breakfast. I\’ll be keeping this recipe in my rotation of favorite pancake recipes.


I recently purchased the Vegan Zucchini Bread Pancakes, and they were delicious. The batter was moist and had a lovely dark brown color. I could taste the mashed banana and zucchini in every bite. I made them with dairy-free milk, and they turned out fluffy and perfect. They were so good that I couldn’t resist warming them with maple syrup. I also appreciate that the pancakes can be frozen and kept for later, making them a convenient option for busy mornings. I recommend trying these pancakes if you enjoy vegan cooking. They are easy to make, and the flavor is fantastic!

Ava Williams

I was pleasantly surprised when I recently tried the Vegan Zucchini Bread Pancakes. The batter was easy to make with flour and a whisk, and before I knew it, I had a small stack of golden brown pancakes. The pancakes had a moist texture thanks to the mashed zucchini, and even chocolate chips were in them! I didn’t expect the pancakes to be so flavorful, but adding cinnamon and nutmeg added a nice touch. Plus, being vegan and dairy-free, I could enjoy them without feeling guilty. I would recommend these pancakes. They\’re perfect for a lazy weekend breakfast. Warm them up and drizzle some maple syrup for a deliciously fluffy treat. The leftovers also freeze well, so you can have them whenever possible. Overall, I\’m thrilled with this pancake mix and will purchase it again.


I recently tried the Vegan Zucchini Bread Pancakes, and I have to say, they were delicious! Combining zucchini and banana in the batter created a moist, fluffy, satisfying texture. I also appreciated their dairy-free, as I avoid dairy. The dark chocolate chips added a rich and decadent touch to each pancake. These pancakes were easy to make – whisk the flour, mashed banana, and shredded zucchini together, then cook them in a small amount of oil. I highly recommend these pancakes to anyone looking for a healthier breakfast option. They also freeze well, so you can make a large batch and keep them on hand for busy mornings. The warm maple syrup drizzled on top enhanced the flavors and made them even more enjoyable. Overall, this is a great recipe to have in your collection!


I was pleasantly surprised when I recently tried the Vegan Zucchini Bread Pancakes. The pancakes were small in size but packed with flavor. I recommend warming them up before eating, as they taste even better. These pancakes were really indulgent and satisfying with the dark chocolate chips and maple syrup. I loved the combination of the zucchini and the dark chocolate chips; it added a unique and delicious twist to the classic pancake. The batter was easy to work with, and the pancakes were fluffy and moist. I also appreciate that this recipe is dairy-free, as I avoid dairy. I used almond milk in the batter, and it worked perfectly. The pancakes have a subtle banana flavor, which I enjoyed. One thing I liked about these pancakes is that they freeze well. I made a double batch and froze the leftovers for later. They still tasted just as good after being frozen and reheated. Overall, I would highly recommend these Vegan Zucchini Bread Pancakes. They are a great way to incorporate zucchini into your breakfast and are delicious!


I recently purchased the Vegan Zucchini Bread Pancakes and am thrilled with my choice! The combination of zucchini and banana together creates a unique and delicious flavor that I can’t resist. The pancakes are so fluffy and moist that it\’s hard to believe they\’re vegan. I also love that I can freeze and make the batter whenever I want. I usually top them with warm maple syrup and a sprinkling of dark chocolate chips. The pancakes work well with both almond milk and oat milk. I have a dairy allergy, so these pancakes are a perfect alternative. The brown sugar adds a nice sweetness, and the cinnamon and baking powder gives them a warm and comforting taste. I like to make small batches of these pancakes for a cozy weekend breakfast or brunch with friends. Overall, I highly recommend the Vegan Zucchini Bread Pancakes; they\’re an excellent choice for anyone looking for a dairy-free and delicious pancake option!

Список мужских имен:

I have recently purchased the Vegan Zucchini Bread Pancakes, and I must say, they are delicious! The instructions were clear and easy to follow, making the process a breeze. The batter came together smoothly as I whisked the wet and dry ingredients, creating a moist and fluffy texture. The addition of mashed banana and zucchini kept the pancakes moist and flavorful. I also enjoyed the dark chocolate chips sprinkled throughout, adding a rich and indulgent touch. The pancakes cooked evenly and had a beautiful golden brown color. I served them warm with a drizzle of syrup, and they were divine. I could even freeze some for later, and they held up perfectly. As a dairy-free consumer, I highly recommend these pancakes as a delicious and satisfying breakfast option. They work great with dairy-free milk and are an excellent way to enjoy a vegan twist on traditional pancakes.