Welcome back, Dear Guest!

This time I brought you a breakfast that is packed with fiber, micro-, and macronutrients and fits into the healthy breakfast category. And a perfect cozy autumn morning treat.

As I mentioned in previous posts I am a breakfast person. Cannot function without it. This healthy pancake recipe is nutritious and well-balanced, and delicious! They contain no refined sugar, no flour but full of flavor.

If you have a picky eater in your family this could be a good way to incorporate pumpkin into their life.

Happy cooking!

Pancake Ingredients

• 2 ripe bananas
• 40 g quick oats
• 2 eggs
• 100 g pumpkin puree (I mashed some leftover roasted pumpkins. Or use sugar-free canned puree.)
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• vanilla pods or a dash of vanilla extract
• 1/2 teaspoon baking soda
• pinch of salt

Instructions

1. Mash the bananas in a bowl. Add the eggs and the pumpkin puree to the mashed bananas.
2. Gently whisk in the oats, spices, baking soda, and salt. Do not over-mix. If you wish to achieve a smoother consistency blend the mixture.
3. Allow the batter to stand for 10-20 minutes until thickened slightly.
4. Heat a non-stick frying pan over medium heat.
5. Fry spoonfuls of the batter until golden brown on both sides.
6. Serve with whatever your heart desires. The options are many. 🙂 Peanut butter, maple syrup, honey, fruits, nuts, etc.

This amount makes about 7-8 smaller pancakes.

Four pancakes provide about 312 calories, 8 grams of fat, 50 gram of carbohydrates, 12 grams of protein.

Enjoy! 🙂

If you liked this recipe feel free to share your experience with me.

For other pancake recipes click here.