I like to be tricky. Find ways to cut the sugar and the fat on the sly without the diner ever knowing the difference. It’s just how I roll. It’s amazing how far a banana or some canned pumpkin will go so why not go for broke and use them both? It was so easy in my pumpkin banana cupcakes, I decided it was time to apply it to breakfast.
Pumpkin Banana Pancakes
1 cup whole wheat flour
1 cup oatmeal
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1 tsp cinnamon
1 ripe banana
1 cup Farmer’s Market Pumpkin Pie Mix (if using regular canned pumpkin make sure you pump up the spices)
1 1/2 cups unsweetened vanilla almond milk (or fat free milk)
1/2 tsp vanilla extract
In a large bowl mix together the dry ingredients. In another bowl mash banana and mix in pumpkin pie mix through vanilla. Add the wet ingredients to the dry and mix thoroughly. Heat a pan or griddle over medium heat. Spray with cooking spray and pour batter on to form thin pancakes. Cook until golden brown on the bottom, flip and repeat with the other side.
Serve hot topped with powdered sugar, real maple syrup, chopped nuts, fruit or Greek yogurt.
Nutritional info: I ran this recipe through My Fitness Pal and roughly for one serving there are 293 calories, 4g of fat, 15g of sugar, 6g of fiber, 6g of protein and 21g of calcium.
I view most recipes as just a starting point and this one is no exception. Treat this as a base and feel free to have some fun with stir-ins to jazz it up to your taste. Need some suggestions to get you started? How about nuts, coconut, chocolate chips or fruit. You can also boost the spices and add cloves, nutmeg or ginger. Have other tasty ideas? I’d love to hear them!