This recipe is very similar to our very favorite Banana Ginger Pancakes, I just changed out the flavors a bit. I had some leftover pumpkin puree in the fridge and that was inspiration. Of course, these were a big hit with the kids and I loved them as well. I feel they are sweet enough on their own, but feel free to drizzle with a little pure maple syrup. Serve it up next to your favorite fresh fruit and breakfast is served!
Banana Pumpkin Spice Pancakes
- 1 1/4 cups whole wheat flour
- 2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 tbsp pure maple syrup
- 1 1/4 cups unsweetened vanilla almond milk (or non dairy milk of choice)
- 3 tbsp pumpkin puree
- 1 tsp vanilla extract
- 1 cup mashed bananas (about 2 small)
- vegetable oil cooking spray for pan
1. In a medium bowl, combine the flour, baking powder, pumpkin pie spice and salt. In another bowl, combine the maple syrup, almond milk, pumpkin puree and vanilla. Add the liquid to the dry and mix until just combined (the batter will still be lumpy). Mix in the mashed bananas.
2. Heat a large skillet over medium heat, then coat with cooking spray. Pour 1/4 cup batter onto the hot skillet. The pancake is ready to flip when tiny bubbles appear on top and the pancake is lightly browned on the edges. Flip the pancake and cook for about 1-2 minutes more until the underside is lightly browned. Adjust the heat as necessary so the pancakes cook about 1-2 minutes per side.
3. SERVE and EAT!