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Banana Pumpkin Pancakes

What you need: 

1 cup white flour

1 cup whole wheat flour

7 tablespoons sugar

4 teaspoons baking powder

1 teaspoon pumpkin pie spice

1 teaspoon salt

1-1/2 cups nondairy milk

1/4 cup canned pumpkin puree

2 tablespoons canola oil

2 teaspoons vanilla extract

1 ripe banana, chopped

What you do: 

1. In a mixing bowl, combine white flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, and salt. Add nondairy milk, pumpkin puree, canola oil, vanilla extract, and banana; whisk until the lumps are mostly gone. Add extra nondairy milk, if needed, to achieve desired batter thinness.

2. Lightly oil a griddle and heat to 275 degrees Fahrenheit. Pour the batter on to the hot griddle, forming medium-sized pancakes. Flip pancakes over when lightly browned. Remove from the griddle when the other sides are lightly browned. Serve with some warmed maple syrup and enjoy.

Preparation Time: 
15 minutes
Cooking Time: 
30 minutes
Servings: 
4 to 6

SO HOW'D IT GO?

For some reason the quantity of non-dairy milk was changed above when I posted this recipe. You will need 2-4 additional tablespoons of non-dairy milk to achieve the right consistency, otherwise the batter will be way too thick.

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