Pumpkin Banana Pancakes (Dipped Bites)
Indulge in the flavors of fall with these pumpkin banana pancakes! They're soft and fluffy with the sweetness of ripe bananas in every bite. They're perfect served with a side of fruit for breakfast or as a fun snack!
Servings: 4 servings
Ingredients
- ¼ cup canned pumpkin puree
- ½ cup milk
- 1 tbsp mild-tasting oil ex: light olive oil, avocodo oil
- 1 tbsp maple syrup optional
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- 2 ripe bananas
Instructions
- Preheat a pan on medium-low heat.
- In a medium bowl, whisk together the pumpkin puree, milk, oil, and maple syrup until smooth.
- Add in the flour, baking powder, and pumpkin spice, and mix until combined.
- Peel the ripe bananas and slice them into coins that are about 1/2 of an inch thick. Dip each banana slice into the batter, making sure it is coated on all sides.
- Add a little butter to the preheated pan and add in the coated bananas.
- Once bubbles begin to form, flip over the bananas and cook for a couple of minutes on the other side.
Notes
- The maple syrup can be omitted if you are preparing these pumpkin banana pancakes for a baby as there will still be sweetness from the banana.
- The secret to smooth, brown pancake bites is to not use any butter on the pan! Using a good non-stick pan will prevent the pancakes from sticking.
- If you have any leftover batter after dipping the banana coins, use it to make plain pumpkin pancakes!
Nutrition
Calories: 176.93kcal | Carbohydrates: 31.89g | Protein: 3.44g | Fat: 4.86g | Saturated Fat: 3.58g | Polyunsaturated Fat: 0.21g | Monounsaturated Fat: 0.47g | Cholesterol: 3.66mg | Sodium: 119.84mg | Potassium: 318.34mg | Fiber: 2.44g | Sugar: 12.23g | Vitamin A: 2470.91IU | Vitamin C: 5.83mg | Calcium: 112.74mg | Iron: 1.26mg