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)
Ingredients
- 1/2 cup pumpkin puree
- 1 banana, mashed
- 3 eggs
- 2 tablespoon milk of choice
- 1 tbsp honey
- 1 tsp vanilla
- 1/4 cup coconut flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- 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 1/4 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!
I substituted vanilla protein powder for the coconut flower. The mixture appeared really runny so I used 1/2 cup instead of 1/4 cup. It still looked really runny but did rise a little on the griddle. It probably worked better that they were kind of thin, I was able to flip them without a problem. They taste delicious.
I used measurements to the T with ingredients but my consistency was mushy and not “pancake” like. It was really hard to flip but came out alright overall.
I can’t speak for making these with entirely coconut flour. I tripled the recipe and then realized I only had 2 tbsp of coconut flour. I used 1/2 cup each almond flour and whole wheat flour to replace the remaining 1/2 cup plus 2 tbsp coconut flour. I figured I would start with a small amount and add more if needed, but it was already thick this way. I doubled both the cinnamon and vanilla. I eventually wound up adding 1/4 cup additional almond milk to the batter because it was so thick I had to use a fork to spread it out on the pan. I recommend adding the flour a little at a time until it reaches the thickness you want.
I will say that these were sweeter than the pumpkin bread I usually make before adding any maple or other sweetener to the finished pancakes.
i used 1/4 whole wheat flour and these came out super gooey. No matter how long i kept them on they would not cook througH. Any pointers?
I made these and was very happy I did. I changed the ingredients to fit what I had on hand. Instead of coconut flour, 1/8th of a cup all purpose flour and 1/8th PB2. Omitted the milk and used extra large eggs. And 2 teaspoons maca powder, as well as extra spices like ginger, pumpkin and nutmeg. The pancakes held together famously, and the splenda I added made it slightly sweet along with half a tablespoon of agave nectar. My batter made 6 cakes at 1/4 cup each. I entered my recipe changes Into Myfitnesspal and 118 calories,and 11.6 net carbs…100% yummy!
needed at least 1/3 cup soy milk, and be sure to make small pancakes because larger ones wont flip. However, this could be attributed to the protein powder I used.
This recipe smells amazing but sadly does not work with the coconut flour listed in the ingredients. It’s possible with a regular gluten free flour blend it will, but the coconut flour absorbs too much liquid and even with copious amounts of milk, does not cook properly on a pan.
I made these this am. They were very wet and sticky. I added more coconut flour and that did the trick! Perfect and so yummy. I did double the receipe also. I also added protein powder into mine. With natural maple syrup on top. You can even blend some pumpkin puree with maple syrup and its divine.
I agree about the problems with using coconut flour with this recipe. I used coconut oil in a nonstick skillet , but they still stick, don’t flip easily, and turn out like a mushy mess. They don’t hold together. I have tried pumpkin banana pancakes one other time with a gluten free flour and think this may be my last attempt. Flavor is good (I also added a little cardamom and pumpkin pie spice to the cinnamon), but it’s a disastrous consistency of the finished product,
These pancakes are delicious and so easy to make love them!!! Thanks