Wheat Pumpkin Banana Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup(s) all-purpose flour |
3/4 cup(s) whole wheat flour |
1 1/2 teaspoon(s) baking powder |
1/2 teaspoon(s) baking soda |
1/4 teaspoon(s) salt |
1 teaspoon(s) cinnamon |
1/2 teaspoon(s) pumpkin pie spice |
2 large whole eggs |
1 cup(s) cream, milk, or water |
1 small, over ripe banana mashed |
1/2 cup(s) pure pumpkin puree |
1 tablespoon(s) honey |
1 teaspoon(s) vanilla extract |
1-2 tablespoon(s) ground flax seed |
pan spray or butter for frying |
Directions:
1. Preheat oven to 200 degrees if cooking in batches (to keep cooked pancakes warm). Place pan or cookie sheet in oven.
2. In a large bowl, mix together the flours, baking powder, soda, salt, cinnamon, and pumpkin pie spice. Make a well in the middle.
3. Add to the “well” the eggs, cream, banana, pumpkin, honey, vanilla, and flax seed. Mix well and into the flour.
4. Heat a stove top griddle on medium and coat pan with pan spray or butter (about 1 TBS butter per 4 pancakes). Pour batter into pan in 1/3 cup portions. Cook until bubbles form on top. Flip and cook an additional few minutes until cooked through. Place cooked pancakes in oven and proceed with remaining batter (if cooking in batches).
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