Gluten Free Banana & Zucchini Pancakes with Berries


zucchini pancake recipe

zucchini pancake recipe

Potassium-rich bananas, some sneaky veg, coconut flour and a bit of extra sweetness from coconut sugar, plus some cinnamon (which helps balance those blood sugars) – these pancakes take under 20 minutes to make and are perfect for any morning of the week. Take them up a notch with a dollop of creamy coconut yoghurt and some seasonal berries.

Serves 1.


For the pancakes:

  • 2 Tbsp Coconut/Olive Oil
  • 2 small ripe bananas
  • 1 (1/2 cup) small zucchini, finely grated, excess moisture squeezed out
  • 2 Tbsp Coconut flour
  • 1 Tsp Coconut sugar
  • 1 Tsp Cinnamon
  • 1 Egg

To serve:

  • 2 Tbsp coconut/Greek yoghurt
  • Handful of fresh raspberries and strawberries


  1. In a large bowl add banana, smash with fork until smooth, add finely grated zucchini, coconut flour, coconut sugar, cinnamon and egg. Mix well together until all combined.
  2. Preheat a non-stick frying pan, medium heat, add oil. When hot, get a ¼ cup measure and evenly scoop in pancake mixture and dollop into pan (tip* makes around 5 pancakes, can do in batches to make it easier). Fry for 2 minutes then use a spatula to flip and do the same the other side.
  3. Load into lunch box with coconut yoghurt on the side and a handful of freshly washed berries


Recipe by Rosie Eyre of By Rosie.


Ingredients for Gluten Free Banana & Zucchini Pancakes with Berries

Zucchini Black Each

$0.60 ea

Gourmet Organic Herbs Cinnamon Ground 30g

$3.99 ea

Pirovic Free Range Eggs x12 660g

$5.99 ea