Pumpkin Banana Pancakes
  • 1¾ cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 medium ripe bananas, mashed
  • 2 cups milk (whole, skim, 1%, whatever you like)
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla
  • Cooking spray
  1. In a large bowl, stir and sift flours, baking powder and pumpkin pie spice.
  2. In another bowl, beat eggs with pumpkin, banana and vanilla. Add milk and oil and mix until smooth.
  3. Fold pumpkin mixture into dry ingredients. Let sit for 10 minutes.
  4. Meanwhile, preheat griddle to medium heat and spray with cooking spray.
  5. Drop pancake batter by the generous tablespoonful onto griddle. Cook until bubbles appear (about 2-3 minutes). Flip and cook until set (about 2-3 minutes). Repeat.
These freeze really well. I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares. I then put all of the plastic baggies in a freezer bag.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2011/11/22/pumpkin-banana-pancakes/