Fall is in the air and it's time for pumpkin recipes! I love squash and this is one I can always enjoy and use year round!
Have you ever tried pumpkin pancakes before? This pancake recipe is a delicious and healthy brealfast treat that will warm you up on a chilly fall day!
Pancakes can be a great healthy breakfast choice, it all depends on what you're putting into them. You can even enjoy these free of the 8 most common food allergens and gluten.
Did you know that you can consume most of the pumpkin? The fleshy shell, seeds, leaves and even the flowers are all edible.
This winter squash is also an excellent source of wonderful nutrients. Making this squash a smart choice to add to your meals year round.
This squash includes Vitamins such as A, C and E, also a good source of B complex group (folates, niacin, B6), beta carotene, aids in vision, and rich in fiber.
I like to have cans of pumpkin around to enjoy this squash when it isn't in season and for convenience. I try to buy it pure and/or organic without anything added.
In a medium sized mixing bowl combine dry ingredients and mix well. Add all of the remaining ingredients (mashing banana before adding to mixture can be done by squeezing the skin). Gently stir and fold in ingredients until the flour is completely mixed in.
Heat a large skillet on medium high heat and lightly coat with oil. Allow skillet to warm and then pour approx. a ¼ cup sized amount down for one pancake or to the size desired.
Heat pancakes for 5-10 mins on each side until lightly golden brown and cooked through.
Place pancakes on a plate and serve immediately, or allow cooling and place in a plastic bag to store overnight. These pancakes also taste great with a piece of bacon wrapped in the middle!