Foodie - Banana Pumpkin Pancakes
Banana Pumpkin Pancakes
Total time: 20 minutes; Servings: 4
3 bananas (about 1 cup)
1/2 cup pumpkin puree (about half of a 15-ounce can)
4 large eggs
1 teaspoon baking powder
Fresh fruit to serve with it, if desired
In blender, combine banana, pumpkin, eggs and baking powder.
Blend until smooth.
Spray nonstick skillet with cooking spray and heat over medium-low heat.
Pour about 1 tablespoon of batter onto skillet and cook until golden brown, about 1-2 minutes.
Carefully flip pancake and cook the other side until golden brown, about 1-2 minutes.
Repeat with remaining batter.
Refrigerate leftovers up to 3 days.