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Zucchini banana pancakes

Recipe by:Dietitian Erin McCarthy
Cook Red Bluff


  • 3 eggs
  • 1/4 cup coconut flour
  • 1 tbsp. cinnamon
  • 3 tbsp. water
  • 1 zucchini, shredded
  • 1 banana, mashed
  • 3 tbsp. coconut oil


Whisk eggs, then add coconut flour and cinnamon. Add water as needed to thin consistency of batter. Stir in zucchini and banana. Warm skillet on stove and melt 1/2 tbsp. coconut oil in it. Spoon in batter and brown pancake on both sides until done. Repeat with remaining batter and oil. Top pancakes with nut butter and fruit, if you wish.

Serves 3

Califonia Bountiful