I originally found this recipe in Cooking Light Magazine but it was just for banana pancakes. I kicked it up a few notches and made it mine! They are not your normal run of the mill pancakes, they’re a bit more on the rich and custard side but so good, and filling! Loaded with protein also, and when you add the pumpkin more fiber! Easy to make and super easy to eat! I’m not normally a breakfast person but these pancakes are a hit. You can add other items or topper to them but we just added butter and syrup. I also of course forgot to take pics so these are generic pancakes. Similar to the size of what I made. This recipe made about 10 pancakes.
3 medium ripe bananas (we had so many bananas in the freezer that had just gotten too ripe and they worked perfect in this recipe. Just make sure they’re thawed out before using)
6 tablespoons whole-wheat flour
3 large eggs, lightly beaten
½ cup canned pumpkin
1 tsp pumpkin pie spice
½-¾ cup chopped walnuts
- Mash the bananas with a fork until smooth. Add the pumpkin, flour, pumpkin pie spice and eggs, whisk well.
- Heat a large nonstick skillet over medium-high heat, or an electric skillet. I used a rectangular electric skillet so I could make more at once.
- Spoon/pour batter onto hot skillet into medium size pancakes. Cook 2 minutes or until tops are covered with bubbles and edges are cooked.
- Carefully flip the pancakes and cook another 1-2 minutes until done. They will be a little thicker than normal pancakes and this is fine. They’re kinda like french toast pancakes.
- Serve hot with your favorite topping!