Pumpkin Banana Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 pancakes
  • 1 cup flour [I used all purpose, you could use whole wheat]
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ cup canned pumpkin
  • 1 large ripe banana, mashed
  • 2 tablespoons canola oil [or coconut oil]
  • 1 large egg
  • 1 cup milk [I used 2%]
  1. In a large mixing bowl whisk together the flour, baking powder, and cinnamon. Add the milk, vanilla, oil, and egg, until well combined. Stir in the pumpkin and banana.
  2. Melt butter on a skillet or griddle over medium heat. Using a ¼ cup measure, scoop batter onto skillet. Cook until bubbles begin to appear on the top of the pancake, about 4-5 minutes. Flip pancake, and cook for an additional 2-3 minutes, or until it’s golden brown on the bottom side.
  3. Continue until batter is finished. Serve immediately with peanut butter or syrup. Or freeze for later use.
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/pumpkin-banana-pancakes/