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In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.

In a separate medium bowl, whisk together the large eggs, milk, melted unsalted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Fold in the grated carrots, grated zucchini (ensure it's squeezed dry to prevent watery batter), grated or diced apple, and mashed ripe banana until evenly distributed.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter. Once hot, pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes per side, or until golden brown and cooked through.

Transfer cooked pancakes to a plate. Serve immediately with maple syrup and fresh berries, or keep warm in a low oven while you cook the remaining batter.


In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.

In a separate medium bowl, whisk together the large eggs, milk, melted unsalted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Fold in the grated carrots, grated zucchini (ensure it's squeezed dry to prevent watery batter), grated or diced apple, and mashed ripe banana until evenly distributed.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter. Once hot, pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes per side, or until golden brown and cooked through.

Transfer cooked pancakes to a plate. Serve immediately with maple syrup and fresh berries, or keep warm in a low oven while you cook the remaining batter.
