Get festive with fall by making these 100% whole grain pumpkin pancakes! This recipe, sweetened with banana and a little maple syrup gives 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. However I can’t 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 ingredient to have on hand, even if it’s not fall!
I love pumpkin because…
- it’s packed with beta carotin
- lower in calories
- loaded with fiber and nutrients.
How could I forget to mention that it’s one of the most versatile vegetables out there and you can eat it 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! With toppings of 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! Get ready to fill your morning with that amazing flavor! Even better – fill your little ones tummies with whole grain goodness and nutrients from fruits and veggies!
So try these out today!
- 1 1/2 cup flour, whole wheat
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1 medium banana
- 1/2 cup pumpkin, canned
- 1/4 cup maple syrup, pure
- 3 large egg
- 3 tablespoon coconut oil
- 1 1/4 cup almond milk, unsweetened
- First, spray a large nonstick pan with coconut oil cooking spray (or butter) and heat to medium heat.
- Next, mix together dry ingredients in a medium-size bowl and set aside.
- In a large bowl, mash banana until liquidy. Then, add in eggs, pumpkin, maple syrup, and milk and whisk until smooth.
- Slowly add dry ingredients to wet and mix.
- Finally add in melted coconut oil and mix until smooth. If your batter feels too thin, add in a few tablespoons of flour and if it feels too thick, add in a few tablespoons of almond milk.
- Scoop a heaping ¼ cup of the batter onto your pan and cook for 2-3 minutes on each side or until golden brown.