These pancakes don’t contain any added sugars and are egg-free! Additionally, it’s a great way to help use up any leftover pumpkin purée you might have.
Recipe by: @athomewithastghik
Ingredients:
🧡2 cups of all-purpose flour
🧡2 tablespoons ground flaxseed
🧡1 teaspoon baking powder
🧡1/2 teaspoon baking soda
🧡2 teaspoons pumpkin pie spice
🧡1 1/2 cups mashed ripe bananas, mashed well
🧡1/2 cup pumpkin purée
🧡1 teaspoon vanilla extract
🧡1 1/4 cups milk, may use whole milk or dairy-free milk
Instructions:
-
Mash the bananas well with a fork and measure out 1.5 cups. Add them to a bowl. Also add the pumpkin purée. Mix to combine. Add the vanilla extract and milk. Mix well with a fork to combine. Set it aside.
-
To a separate bowl, add the dry ingredients to a bowl (flour, flaxseed meal, baking powder, baking soda, and pumpkin pie spice). Mix with a fork to combine.
-
Add the banana mixture to the flour mixture. Mix to combine.
-
Heat the skillet, add some butter to lightly coat the pan.
-
Use a 1/4 cup measure and scoop the batter onto the skillet. Allow it to cook until bubbles form on the surface and the bottom is golden brown. Carefully flip the pancakes and allow it to cook on the other side. Add more butter and add more batter to the pan. Continue the process mentioned above to finish cooking the pancakes.
-
Allow to cool and serve. Enjoy!
