Wednesday, December 26, 2012

Pumpkin-Banana Pancakes

I don't like adding honey or maple syrup to foods if I can avoid it. These have no sugar added and only get the sweetness from the banana. I used a banana that was just becoming ripe, pale yellow with green tips. If you prefer them sweeter, use a riper banana. I rarely make pancakes or any other type of substitute for gluten laden foods. Mostly because the texture is never right and they just leave me wishing for the real thing. This was a good alternative. Theses are thinner and denser than traditional pancakes, but very flavorful and have a good texture. Next time I'm going to leave out the coconut oil to see if they turn out fluffier because the egg and fruit mixture was pretty frothy until I added the oil.

4 eggs
1 banana
1/2 cup pumpkin puree
2 tsp pumpkin pie spice.
1 Tbsp melted coconut oil (optional) and coconut oil for the pan.

Beat the eggs. Cut the banana into chunks then beat with the eggs. Add pumpkin and pumpkin spice beat it all together and then add the coconut oil.

Spoon the batter into a well oiled pan and cook until the pancake starts to stiffen and is flippable (about 3-5 mins) then flip, and cook for about another minute. This recipe makes about 8 small pancakes. You could also make them bigger and use them as crepes.

Top them with whatever you like. I like flavored olive oils and vinegars. Like these from local small businesses: Vanilla Bean Olive Oil and Dark Chocolate Balsamic Vinegar

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