Pumpkin Banana Pancakes
Ted loves banana in his pancakes. When I make them this way, I omit the honey/ maple syrup to help limit carbs and sweetness. Everything else is the same. You can add the blueberries or not depending on your tastes.
4 large eggs, beaten
1/2 cup pumpkin puree
1 medium banana, mashed
1/4 teaspoon vanilla
2 tablespoons coconut flour
1 tablespoon chia seeds, totally optional for nutrition
1 tablespoon ground flax seed, totally optional for nutrition
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon coconut oil, for frying
Serve with berries or pure maple syrup.
You can use frozen blueberries right out of the bag, but be sure to allow the pancake to cook long enough as the cold berries slow down the cooking process. You can also use fresh or thawed blueberries.
I have made these with half coconut flour and half garbanzo bean flour and they turned out wonderful.
We've recently tried adding chia seeds to the batter for additional nutrition. They change the texture slightly. Ted says he can't tell they are in there. ClaireAnna won't eat them with chia seeds.
I make three batches of these up ahead of time and freeze in two pancake portions. (Three batches is 1 whole small can of pumpkin and makes 9 servings of 2 pancakes each.)