Healthy Pumpkin Banana Pancakes
These healthy pumpkin banana pancakes are perfect for fall with their pumpkin flavor and warm aromatic spices, plus they’re made with whole grains and less added sugar.
Servings 8 pancakes
Calories 113kcal
Ingredients
- 1 ripe banana, mashed
- ½ cup pumpkin puree (canned or fresh)
- 1 large egg
- 1 tbsp pure maple syrup (optional; can leave out if your bananas are very sweet)
- 1 tsp vanilla extract
- 1 cup 1% milk (or a milk alternative)
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp pumpkin spice (or cinnamon)
- ⅛ tsp salt
- 1 tbsp butter, divided (for cooking; or oil)
Instructions
- In a large mixing bowl, combine the mashed banana, pumpkin puree, egg, maple syrup (if using), vanilla extract, and milk. Whisk together until well combined.
- Add the whole wheat flour, baking powder, pumpkin spice, and salt to the bowl. Stir until combined. The batter will be thick; this is normal.
- Heat a large frying pan over medium heat*. Add ½ tablespoon of butter to grease the pan. Portion out the batter into 4 pancakes in the pan (or however many can fit given the pan size).
- Cook for about 2 minutes or until the undersides turn a light golden brown. Flip and cook for another 1-2 minutes until pancakes are cooked through.
- Repeat with the remaining butter and batter, until all pancakes are cooked.
- Enjoy warm and topped with your favorite toppings!
Notes
- Medium heat should give you pancakes that have an ever-so-slight crispness on the edge from cooking in the butter, which is how I like them. If you prefer fluffy and smooth texture throughout, cook on medium-low.
- My preferred toppings for these are peanut butter, additional sliced bananas, and a little sugar-free or pure maple syrup. Feel free to experiment with your favorites.
Nutrition
Calories: 113kcal