Here are the Pumpkin Banana Pancakes I alluded to in yesterday’s post. Thankfully I did not lose the eggs and was able to make them. It’s a good thing too. I was excited to try a new spin on an old recipe, and Adam absolutely LOVED them! Similar to Pumpkin Banana Bread, these definitely taste like a cross between pumpkin pancakes and banana pancakes. Not a bad thing if you ask me!
The recipe made around 50 small-ish pancakes. I typically make a huge batch for the freezer and package them in groups of 6 (enough for a few days in each bag). I figured Adam would eat 1 or 2, and I would have the rest to use for pictures during nap time. Well…that morning he ate 4. Then he asked for another one for snack. This left me with 1 pancake for pictures. I couldn’t quite take a picture of just 1 pancake, so I decided to do pictures the next day and took out another 6-pack from the freezer. Of course, what did Adam do the next day? He ate 4 pancakes! I feared having fewer, so I made do with the 3 that remained. I’m just so glad he likes them. I hope you do too!
- 1¾ cup whole wheat pastry flour
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 2 eggs
- 1 cup pumpkin puree
- 2 medium ripe bananas, mashed
- 2 cups milk (whole, skim, 1%, whatever you like)
- 3 tablespoons canola oil
- 1 teaspoon vanilla
- Cooking spray
- In a large bowl, stir and sift flours, baking powder and pumpkin pie spice.
- In another bowl, beat eggs with pumpkin, banana and vanilla. Add milk and oil and mix until smooth.
- Fold pumpkin mixture into dry ingredients. Let sit for 10 minutes.
- Meanwhile, preheat griddle to medium heat and spray with cooking spray.
- Drop pancake batter by the generous tablespoonful onto griddle. Cook until bubbles appear (about 2-3 minutes). Flip and cook until set (about 2-3 minutes). Repeat.