Get festive with fall and make these 100% whole grain pumpkin pancake recipe sweetened with banana and a little maple syrup for a delicious breakfast!
Who else is excited that it’s officially PUMPKIN season? I always try and wait until October before I break out all things pumpkin, but I’m not going to lie I’ve been obsessed for the past few weeks. I put it in everything from oatmeal to smoothies to sauces! Canned pumpkin is such an easy and convenient thing to have on hand at all times, even if it’s not fall!
I love pumpkin because…
- it’s packed with beta carotin
- lower in calories
- loaded with fiber and nutrients.
I almost forgot to mention that it’s one of the most versatile vegetables out there and can be eaten sweet or salty and in so many different ways! One of my personal favorites is to incorporate it into pancakes or waffles to make sure I get a servings of veggies at breakfast. Genius. Best part is, it doesn’t taste “vegetabley” at all so it’s likely the entire family will enjoy it! It is so important to send your kids off to school with a good breakfast, and these are great because you can make ahead and then freeze for a super quick and also super wholesome breakfast!
These pancakes are delicious topped with pumpkin seeds, maple syrup, Greek yogurt, or nut butter! The more toppings the better! And if you make your own pumpkin puree, then you probably have seeds leftover from the pumpkin that you can roast yourself! These pancakes are light and fluffy, with that delicious pumpkin spice flavor, and so toppings are a major bonus to these amazing pancakes!
Fall is our favorite time to make all things pumpkin! These will fill your morning with that amazing flavor, and fill your little ones tummies with whole grain goodness and nutrients from fruits and veggies!