• 3/4 cup mashed (ripe) bananas

  • 3/4 cup grated raw zucchini (squeeze dry)

  • 1/2 cup sweetened or unsweetened almond milk

  • 3 eggs (or 2 tbsp ground flax mixed with 4 tbsp water)

  • 1/4 cup melted coconut oil

  • 1 tsp vanilla

  • 2 tbsp maple syrup (optional)

Serve with fresh fruit and coconut kefir/yogurt, chocolate hazelnut spreadalmond butter, or vegan butter and natural maple syrup


  1. In a small bowl mix all dry ingredients well.

  2. In a medium bowl combine banana, zucchini, and milk.

  3. Whisk eggs lightly, (or if using flax, combine with water and let sit 5min) and add to wet ingredients.

  4. Add melted coconut oil and vanilla/sweetener last to be sure oil mixes well while melted.

  5. Add dry ingredients to wet stirring just until blended.

  6. Heat a non-stick frying pan over medium heat. If your pan isn’t non-stick add a touch of vegan butter to prevent sticking. Pour 1/4 cup of the pancake batter into the pan. Cook until bubbles start to form or it’s been 2 minutes. Then flip and cook for an additional minute. Remove and place onto a plate or cooling rack.

  7. Spread on some nut butter and drizzle over with maple syrup or plop some coconut kefir "yogurt" on top and serve with some fresh fruit.