Pumpkin Banana Pancake
These pumpkin banana pancakes are a great alternative to the traditional pancake recipe. They have more flavor with wonderful warming fall spices. These are made with coconut flour instead of wheat which makes them free of any gluten. They are also dairy free for those that have eliminated diary from their diet. Pumpkin is a healthy addition to any breakfast due to it being high in vitamin A, vitamin C, and potassium. It also includes vitamin B-6, magnesium and iron. Give these a try for a healthy filling breakfast.
Time: 20 minutes Serves: Makes 6 to 7 pancakes
1/2 cup pumpkin puree
1 banana, ripe, smashed
3 eggs, room temperature
3 TBSP coconut milk
1 tsp vanilla
1 TBSP maple syrup or honey
1 TBSP coconut oil, melted and cooled
1/4 cup plus 1/8 cup coconut flour
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/4 tsp baking soda
Optional toppings: chopped pecans, maple syrup whipped coconut cream, bananas, flaked coconut, blueberries, or dairy free chocolate chips.
Combine pumpkin, banana, eggs, coconut milk, vanilla, syrup, and oil in a medium bowl. Whisk well. Set aside.
In a small bowl combine coconut flour, pumpkin pie spice, salt and baking soda. Stir well.
Add the flour to the pumpkin mixture and stir well until fully combined.
Heat griddle to Med Low heat and grease with coconut oil. Measure batter by 1/4 cup scoops and place on hot griddle. Flatten out batter to form approximately a 4" round pancake. Cook for 4 minutes over Med Low heat or until lightly brown then flip pancake. Cook for another 3 to 4 minutes till lightly brown on both sides.
Serve with maple syrup, chopped pecans, maple syrup whipped coconut cream, or preferred optional toppings.