Lightened up healthy pumpkin banana pancakes are moist, fluffy, and delicious. They can be modified for paleo or gluten-free eaters too!
There’s nothing better than a stack of warm and fluffy pumpkin pancakes on a chilly fall morning. Once you taste this healthy version of pumpkin banana pancakes, you’ll never look at pancakes the same way again. Serve them with a side of eggs, sausage or top them with banana and warm maple syrup and dive in.
These flavorful pancakes contain no sugar or butter thanks to the pumpkin puree (replaces butter) and honey (replaces sugar). The recipes also uses very little flour and lots of pumpkin, mashed banana and eggs.
For paleo and gluten diets, simply replace the all-purpose flour with coconut or almond flour. For my body-building fitness readers, you’re going to love this twist! use protein powder in place of half the flour! I make these with protein powder for the hubs all the time and he simply can’t get enough!
Healthy Pumpkin Banana Pancakes (Paleo, G-F, Protein Options)
- ½ cup pumpkin puree
- 1 banana, mashed
- 3 eggs
- 2 tablespoon milk of choice
- 1 tbsp honey
- 1 tsp vanilla
- ½ cup flour (use coconut or almond flour or paleo and GF)
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- In a large bowl, whisk together all the wet ingredients: pumpkin puree, mashed banana, eggs, milk, honey, and vanilla. Gently whisk in the flour, cinnamon,salt, and baking soda until smooth. Do not over-mix.
- Heat a griddle or non-stick skillet to medium heat. Coat pan with butter or coconut oil. Pour about ¼ cup of batter onto the skillet. Cook for about 2 minutes or until bubbles form and the edges are dry, then flip. Cook for another 2-3 minutes on other side until lightly browned. Repeat with remaining batter. Serve warm topped with bananas enjoy!