Saturday, October 12, 2013

pumpkin banana pancakes.

Before I get started, I wanted to share some exciting news with you! Grant and I adopted a puppy- a cute, playful, sweet, perfect little puppy. Her name is Rose and we just love her!! We adopted her from The Indianapolis Humane Society. It was a great experience.

Here are some pictures of her enjoying some time in this beautiful fall weather :)


Fall is here and you know what that means- pumpkin recipes galore! Pumpkin recipes have been flooding my Pinterest page and I love it. 

I woke up this morning and thought these pumpkin pancakes would be perfect for this beautiful fall day.  They also have chunks of bananas inside which make for a tasty surprise. 

Before I share the recipe, I did make some additions and substitutions to the recipe. The link to the original recipe is below so you can decide for yourself what you add or take out.  

Banana Pumpkin Pancakes


- 1/2 cup of all purpose flour
- 1/2 cup of white whole wheat flour
- 1/4 cup of packed brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
-  a sprinkle of nutmeg
- 1/2 cup of pumpkin puree
- 1 Tbsp canola oil
- 1 egg
- 1 cup of milk
- 1 medium banana, cut into slices or small pieces


1. Mix all ingredients, except the banana slices, with a whisk.  

2. Add the bananas, and mix with a spoon until the bananas are evenly distributed throughout the batter.

3. Heat a lightly greased skillet on medium heat. With a small ladle or large spoon, scoop the batter onto the pan (about 4 inches diameter), and heat until the top begins to bubble or until you can flip the pancake without making a mess. Heat the other side until golden brown. Repeat Step 3 until the batter is used up.

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