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.
- 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
- Mash the bananas in a bowl. Add the eggs and the pumpkin puree to the mashed bananas.
- 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.
- Allow the batter to stand for 10-20 minutes until thickened slightly.
- Heat a non-stick frying pan over medium heat.
- Fry spoonfuls of the batter until golden brown on both sides.
- 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.
If you liked this recipe feel free to share your experience with me.
For other pancake recipes click here.