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front view of the stack of Green Peas Zucchini Sweet Pancakes

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.
Course Breakfast
Cuisine American
Keyword Vegan Zucchini Pancakes, Zucchini Pancakes, Zucchini Sweet Pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5
Calories 151kcal
Author Gunjan


  • griddle


  • 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


  • 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.



  • 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.


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