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Farmer's Market Pancakes

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Beakfast pancake or muffin batter with zucchini, bananas, and raisins.















1 large zucchini
shredded, or 2 cups /grated zucchini (measured after squeezed out of water)
2 bananas
ripe, mashed
592 ml all-purpose flour
all purpose
15 ml baking powder
2.5 ml salt
118 ml sour cream
or plain yogurt OR 2/3 c buttermilk (2 T vinegar plus milk to make 2/3 c)
158 ml vegetable oil
neutral oil (vegetable, canola, light olive oil) OR melted butter
2 large eggs
5 ml vanilla extract
158 ml brown sugar
158 ml coconut
158 ml raisins, seedless
0 vegetable oil
or butter, for greasing the skillet


Preheat a non-stick pan or skillet over medium-low.

Shred or grate 1 large zucchini then squeeze them out of its water, set aside. It should measure 2 cups. Mash the bananas set aside.

Whisk eggs, sour cream and oil in a medium bowl to combine. stir in brown sugar-30 seconds

In a large bowl, combine the flour, baking powder, and salt. Pour the liquid mixture and mashed bananas onto the dry ingredients and stir until well incorporated.

Fold in the grated zucchini, coconut, and raisins. Set aside to rest for 20 minutes.

After 20 minutes, grease the skillet and stir the batter.

scoop 1/3 c of pancake batter into the pan and cover with a lid. cook for 1 minute each side.

Repeat the process for the number of pancakes you wish to cook. If you do not want to cook all the batter, cover and refrigerate and use within for 3 days.


2 c powdered/confectioners sugar 2 T evaporated milk

Stir well and use to top the muffins/cupcakes or as an accompaniment to pancakes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 79152% of calories from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 359mg 15%
Total Carbohydrate 28g 28%
Dietary Fiber 4g 16%
Sugars g
Protein 28g
Vitamin A 9% Vitamin C 24%
Calcium 15% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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