Weekend breakfasts call for pancakes, but no one needs the refined flour, sugar and oil that is added to most pancake recipes. These pumpkin pancakes are the perfect solution to your pancake craving! Since fall is in full swing, I added pumpkin to my 3 ingredient pancakes and I may just be making these every weekend this fall and winter! 6 ingredients total, with absolutely no sugar or flour added, may have you saying you never want to go back to those old pancakes. These pancakes are much lighter and have so many healthy ingredients. They won’t leave you feeling full and uncomfortable, but satisfied and energized!
1 banana, mashed
2 tbsp almond butter
1/4 cup pumpkin puree (unsweetened)
1 tsp vanilla
1/2 tsp cinnamon
coconut oil for the pan or griddle
Maple Syrup or Trader Joe’s Maple Butter
Chopped pecans for garnish, or fresh berries
Combine all ingredients in a large bowl and stir until the batter is almost smooth. There may still be some small lumps, and that should be fine.
Heat a large pan or a griddle over medium to high heat. Once the pan is hot, grease it with coconut oil. Pour the pancakes one at a time, and cook until they bubble and are slightly brown. Flip the pancakes and cook for another 2-3 minutes on the other side. Serve with maple syrup, or Trader Joe’s Maple butter. Sprinkle with pecans and/or berries. Enjoy!