Written by With the autumn season finally feeling like autumn (cool, crisp mornings for the win!), I have started craving warm spices, pumpkin, cider, hot teas, and, admittedly, holiday treats. This past weekend, I experimented with a new breakfast treat that draws from the theme of pumpkin-spice-everything at this time of year.
You may be familiar with two-ingredient banana pancakes, and that was my starting point. These pumpkin spice banana pancakes are delicate like two-ingredient banana pancakes; but they are well worth the care they require. I would argue you can eat them anytime of day, without syrup, because the banana and pumpkin play beautifully off each other to satisfy your sweet tooth. We hope you enjoy them!
Ingredients
1 banana
1/2 C pumpkin purée
1 egg
1/8 tsp salt
1/4 tsp cinnamon
Dash nutmeg
Dash of ginger
Dash of clove
1 tsp ghee
Method
Warm ghee over medium-low heat in a large pan or on a skillet.
Spoon batter onto the pan and cook for 4-5 minutes.
Carefully flip the pancakes and cook for 3-4 minutes.
Gently remove from heat and rest on a plate for a few minutes before serving.
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Pumpkin Spice Banana Pancakes
Ingredients
1 banana
1/2 C pumpkin purée
1 egg
1/8 tsp salt
1/4 tsp cinnamon
Dash nutmeg
Dash of ginger
Dash of clove
1 tsp ghee
Method
- Warm ghee over medium-low heat in a large pan or on a skillet.
- Spoon batter onto the pan and cook for 4-5 minutes.
- Carefully flip the pancakes and cook for 3-4 minutes.
- Gently remove from heat and rest on a plate for a few minutes before serving.
that paleo couple 