I saw this short YouTube video of someone that made this recipe minus the pumpkin and it used a whole banana. I tried it out after thinking it could be good and I really enjoyed it. Angel and I were talking about recipes for the blog and I suggested we post this same recipe. She suggested we try adding some pumpkin. I was a little skeptical mostly because I was scarred of my own accord for making mushy pumpkin pancakes years ago in Idaho. I used to make buttermilk pumpkin pancakes all the time, but I got a little carried away with the pumpkin and no matter how long I cooked them they were raw. Eating straight pumpkin puree is not the most pleasant thing. Needless to say, I tried the recipe I listed above just exactly that and it came out perfectly and restored my faith in pumpkin pancakes! However, as you can tell there is zero flour in the recipe so hence the “paleo” in the title. I think the pumpkin enhances the original recipe since it makes the cakes a little more moist and filling. The color is also very nice and they stick a little less to the pan since there is less natural sugars in the recipe (half banana vs. whole). If you’re into low carb recipes or enjoy pumpkin pancakes without having to measure out a whole recipe for pancakes when it is just you, then you will definitely need to try this recipe!
- ½ ripe banana
- 2 T. pumpkin puree
- 2 Dashes Cinnamon
- Dash Nutmeg
- 2 eggs
- Mash the banana and then mix in the pumpkin. Add the spices, mix until uniform.
- Add the eggs and beat well with fork or whisk.
- Heat pan on medium heat add a little butter or vegetable spread to the pan before adding some of the batter. This recipe makes two large pancakes. Top with almond butter, fresh fruit, or enjoy as is!