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Healthy Pumpkin Banana Pancakes (Paleo Option) Recipe

Recipe by: Amanda Hawkins

"These quick and easy pancake medallions are very healthy and delicious. My 5-year-old loves them! If you don't have pumpkin on hand, just use a whole banana instead of half. Serve warm with your choice of toppings (maple syrup, jam, fresh fruit, honey, etc.)."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook5 m
  • Ready In15 m
  • 1Beat banana, pumpkin puree, flour, eggs, honey, vanilla extract, cinnamon, and nutmeg together in a bowl until smooth.
  • 2Heat a lightly oiled griddle over medium heat. Drop batter by small spoonfuls onto the griddle to form 1 1/2-inch to 3-inch pancakes and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Footnotes
  • Substitute 1 tablespoon almond flour for the all-purpose flour, if desired.
Ingredients
  • 4 servings
  • 89 cals
  • 1/2 banana, cut into chunks
  • 1/4 cup pumpkin puree
  • 3 tablespoons all-purpose flour
  • 2 eggs
  • 2 teaspoons honey
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
Nutrition

Amount per serving ( 5 total)

  • Calories:
    89
    4%
  • Fat:
    2.7
    4%
  • Carbs:
    12.6
    4%
  • Protein:
    4.1
    8%
  • Cholesterol:
    93
    31%

Based on a 2,000 calorie diet

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