Wake up with these healthy pumpkin banana pancakes that are made with whole wheat flour and sweetened naturally. It doesn’t have to be pumpkin season to make these simple pancakes that the whole family will love!
When faced with the choice of pancakes or waffles I will always pick pancakes! Pumpkin to be exact! I like their light and fluffiness compared to waffles, and maybe something about a slow Saturday morning whipping up a batch with coffee exudes exactly the type of weekend vibes I’m all about!
There’s nothing like a batch of these healthy pumpkin banana pancakes on a crispy fall morning. I live for weekends going to the pumpkin patch, wearing my fall apparel and feeling cozy. These pancakes are all the flavors of fall and the best part is you can enjoy them any time of year!
Sweetened naturally with only 1 tablespoon of maple syrup and banana, they are not overly sweet like some pancakes can be but have a chewy, fluffy flavor that will keep you hooked. Believe it or not I don’t put maple syrup on top of my pancakes, but instead drizzle melted peanut butter all over the top which is what I did here!
Part of the reason I started Once Upon a Pumpkin was to show people just how versatile and nutritious pumpkin can really be. My golden rule is that you should always have a can in your pantry, especially when the craving strikes for these healthy pancakes. Read more about pumpkin’s nutrition and what you can do with it HERE!
Healthy Pumpkin Banana Pancakes (Whole-Wheat, Naturally Sweetened)
- 1 cup whole wheat flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. pumpkin pie spice
- 1/4 tsp. nutmeg
- 1/4 teaspoon ginger
- 3/4 cup pumpkin puree
- 1 medium-sized banana mashed
- 3/4 cup unsweetened almond milk plus a little more if needed
- 1 egg lightly beaten
- 1 tbsp. coconut oil
- 1 tbsp. pure maple syrup
- 2 tsp. vanilla extract
- In a large bowl, whisk together flour, baking powder, salt and spices.
- In a medium bowl, combine pumpkin puree, mashed banana, almond milk, egg, coconut oil, maple syrup, and vanilla until smooth.
- Add wet ingredients to dry ingredients and mix until just combined.
- Batter will be thick (if it is way too thick to spread on a pan add in a tablespoon or two of milk).
- Lightly coat a large nonstick skillet or griddle with coconut oil and heat over medium.
- After a minute or two, drop batter by 1/4-1/3 cup onto skillet (using a measuring cup works well).
- Cook until bubbles appear on top, about 2 minutes.
- Flip cakes and cook until golden brown on underside, 2 minutes.
- Repeat with more oil and remaining batter. You may need to reduce heat to medium low on the pan to prevent burning especially with the 4th and 5th pancakes!