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You are here: Home / Recipes / Green Peas Zucchini Sweet Pancakes

Green Peas Zucchini Sweet Pancakes

Published on August 8, 2016 Updated on April 15, 2022 By Gunjan 27 Comments

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These unique Green Peas Zucchini Sweet Pancakes are a delight to the taste buds. It’s a great way to include veggies into our diet, especially for the kids. Its easy, nutritious and are perfect weekend brunch. 

front view of the stack of Green Peas Zucchini Sweet Pancakes

Pancakes are evergreen brunch for weekends and with the color green in my thoughts I decided to create green colored pancakes.  While looking through my refrigerator I finally settled with two green vegetables to be the main ingredients for my pancakes. 

A stack of Green Peas Zucchini Pancakes on a grey plate

Ingredients for Green Peas Zucchini Sweet Pancakes

One definitely had to be a summer vegetable so I grabbed Zucchini from the shelf. The second one, I took Green Peas because of its sweet flavor which helped me add sweetness to my pancakes naturally. 

To sweeten these beauties further I used bananas which also served perfect substitute for eggs.

In my quest for making these pancakes gluten free for my followers (who follow gluten free and vegan diet) I added Quinoa Flour which gave body to the pancake batter.

Green peas
Zucchini
Bananas
Vanilla extract
Olive oil
Quinoa flour
Baking powder
Salt

Ingredients in a food processor

Well the exciting news is that half of the work is done by the food processor.

How to make Green Peas Zucchini Sweet Pancakes

Since my hungry family was banging on the table for brunch on Sunday I quickly combined vegetables with other liquid ingredients in the food processor and processed it smooth.

Then poured the ground vegetables into the dry ingredients.

Later, I spooned the batter in a round shaped green pancakes on a greased frying pan. Then flipped it over and cooked the other side. 

Lastly, served these with lots of maple syrup and fresh fruits. 

The batter in a mixing bowl

These beauties came out so perfect and looked so happy that this recipe brought a smile to my entire family including Yashvi 🙂

I have also made spinach banana pancakes which is quite popular with my family.

Top view of Green Peas Zucchini Sweet Pancakes

FAQs

  • The only trick to this recipe is to cook very well or the raw taste may clash with your imagination. 🙂
  • You may use almond flour instead of quinoa flour if desired. However, the taste and the consistency may differ from the original recipe. 
  • These pancakes can be refrigerated for 1-2 days in an air tight container. 
A stack of Green Peas Zucchini Sweet Pancakes with raw zucchini as the prop


Hold your appetite and get started with these Green Peas Zucchini Sweet Pancakes now and make your bellies happy forever…… 🙂

front view of the stack of Green Peas Zucchini Sweet Pancakes
Print Recipe
5 from 4 votes

Green Peas Zucchini Sweet Pancakes

These unique Green Peas Zucchini Sweet Pancakes are a delight to the taste buds. Its a great way to include veggies into our diet, especially for the kids. Its easy, nutritious and are perfect weekend brunch.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Vegan Zucchini Pancakes, Zucchini Pancakes, Zucchini Sweet Pancakes
Servings: 5
Calories: 151kcal
Author: Gunjan

Equipment

  • griddle

Ingredients

  • 1 cup green peas (If using frozen then thaw it)
  • 1 whole zucchini
  • 2 medium bananas
  • 1 tsp olive oil
  • 1/2 cup quinoa flour
  • 1 tbsp baking powder
  • 1/4 tsp salt

Instructions

  • In a food processor/blender combine green peas, zucchini, bananas, vanilla extract and oil and blend smooth.
  • In a mixing bowl combine quinoa flour, baking powder and salt and mix very well ensuinge that there are no lumps.
  • Fold in the zucchini mixture to the dry ingredients and mix the batter very well.
  • Heat a nonstick frying pan/griddle and grease it.
  • Spoon 1½ tbsp. batter on the pan/griddle and make it a round shape with the help of a spoon.
  • Once cooked flip to the other side with the spatula and cook again.
  • Repeat the same process for the rest of the batter.
  • Enjoy these sweet pancakes with generous amount of maple syrup and fresh fruits.

Video

Notes

  • This recipe yields 10 pancakes and the serving size is 2 pancakes per person.
  • Make sure to cook these pancakes very well from both sides and it should not be raw from inside. Cook these pancakes in a low to medium flame to cook inside these pancakes very well.
  • If the size of zucchini varies and your batter thickens a bit, add 1/4 cup dairy free milk to loosen the batter and bring it to pancake batter consistency.

Nutrition

Calories: 151kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 124mg | Potassium: 482mg | Fiber: 4g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 15.7mg | Calcium: 118mg | Iron: 1.2mg
Multiple images of Green Peas Zucchini Sweet Pancakes

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Filed Under: All, Breakfast, Dairy Free, Gluten Free, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Leslie says

    August 8, 2019 at 7:17 pm

    What a great idea! I love it when we can add some veggies into a recipe! My kids will love this so much!

    Reply
  2. Danielle says

    August 8, 2019 at 2:07 pm

    5 stars
    I agree – this is a great way to trick someone into eating more veggies. They look great and I am sure they taste amazing! Yum!

    Reply
  3. Sandhya Ramakrishnan says

    August 8, 2019 at 7:51 am

    5 stars
    This is just so brilliant! Love the bright green color of the pancake and it is such a great idea to use vegetables in the pancake batter. I have plenty of zucchini and will give this a try soon.

    Reply
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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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