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These pumpkin and banana pancakes were inspired by getting more goodies into the bellies of my family. Easy to make and delicious!
Ingredients
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup milk
- ¼ cup pumpkin puree
- 1 mashed banana
- 2 tablespoons vegetable oil
- 1 large egg
Directions
Step 1
Sift all-purpose flour, whole wheat flour, sugar, baking powder, salt, and cinnamon together in a bowl. Set aside.
Step 2
Mix milk, pumpkin, banana, oil, and egg together in another bowl; add flour mixture. Mix just to moisten.
Step 3
Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 266 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat2g | 11% |
| Cholesterol50mg | 17% |
| Sodium609mg | 26% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber4g | 13% |
| Total Sugars13g | |
| Protein7g | |
| Vitamin C3mg | 17% |
| Calcium211mg | 16% |
| Iron2mg | 12% |
| Potassium302mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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