Pumpkin Banana Pancakes

What better than a healthy-ish fall breakfast? These pumpkin banana pancakes don’t need anything. Still, I like to serve them with a little honey-vanilla greek yogurt, granola, and walnuts.

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Pumpkin Banana Pancakes

These pumpkin pancakes don't need anything, but I like to serve them with a little honey-vanilla greek yogurt, granola, and walnuts. 1

Ingredients

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ cup brown sugar
• 1 cup 2% milk (could be skim or whole)
• 1 egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• ½ cup canned pumpkin puree
• 1 mashed over-ripe banana
• Vegetable oil for cooking

Instructions

• In a bowl mix together the flour, baking powder, cinnamon, nutmeg, and brown sugar.
• Add the milk and vanilla extract in one go and mix. Then add the egg and mix until homogenous.
• Next, melt the butter either on the stove or in the microwave and mix it in.
• Mash an overripe banana and add it to the bowl. Then measure out 1/2 a cup of canned pumpkin. I like using Libby's.
• Heat a skillet on medium heat and add a little bit of vegetable oil
• Spoon some batter onto the skillet and cook until bubbles start to form on the top.
• Flip the pancake and wait until the other side is fully golden.
• Top with your favorite toppings and enjoy!