Description
Fluffy pancakes made with pumpkin and banana. A healthy breakfast option.
Ingredients
Scale
- 1/2 cup pumpkin puree
- 1 ripe banana, mashed
- 2 eggs
- 1/2 cup oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon maple syrup
Instructions
- Mix pumpkin puree, mashed banana, and eggs in a bowl.
- Add oat flour, baking powder, cinnamon, and nutmeg. Stir until combined.
- Heat a non-stick pan over medium heat.
- Pour 1/4 cup batter onto the pan.
- Cook until bubbles form on the surface. Flip and cook for 2 more minutes.
- Repeat with remaining batter.
- Serve with maple syrup.
Notes
- You can use whole wheat flour instead of oat flour.
- Add a pinch of salt for flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg