If you’re looking for a quick and healthy breakfast for your family that has protein and is easy to make, give these Pumpkin Banana Pancakes a try! The banana adds natural sweetness and the eggs will help you stay fuller for longer. On mornings when I make these for Micah, I don’t find myself constantly handing him snacks before lunchtime and I don’t feel sluggish like I normally would if I were to eat regular pancakes.
I first came across a banana and egg pancake recipe on Pinterest years ago and finally decided to give it a try. Honestly, it’s because I had a banana that was too ripe for Micah to eat and I didn’t want to waste it.
This mixture makes four medium sized pancakes. I usually give one to Micah and eat the other three. We like ours topped with organic maple syrup and bananas.
Ingredients
- 1 ripe banana
- 2 eggs
- 1tbsp pumpkin puree
- 1tsp vanilla extract
- 1tsp cinnamon
Instructions
- Mash banana in a bowl
- Whisk eggs in a separate bowl then add to the banana mixture
- Add pumpkin puree, vanilla extract and cinnamon to the mixture and stir
- Fry gently in a non-stick pan on low-medium heat with a little coconut oil or butter
- Once the edges turn brown flip and cook for an additional 45-60 seconds
- Remove to a plate and serve as desired
Notes
These pancakes are not fluffy they are very thin.
Below are some additional ways you can spice these pancakes up!
Batter ideas
- Dark or white chocolate chips
- Cranberries
- Walnuts or almonds
- Peanut butter
Topping ideas
- Greek yogurt
- Shredded coconut
- Peanut butter
- Blueberries
Enjoy!
