Banana Pumpkin Pancakes

I’m on a quest to make a pancake that involves ZERO pancake mix, ZERO shredded coconut, and is SO easy – literally anyone can make them.  

These are gluten-free, soy-free, dairy-free, crappy-ingredient free!  😀

These turned out pretty amazing for my first attempt!  

I wanted them to taste like Pumpkin-Banana Pancakes, but I discovered that I didn’t use enough pumpkin the first time around and grilled or hot banana is a tough flavor to compete with… So I’m calling these Banana-Pumpkin Pancakes, instead of Pumpkin-Banana Pancakes.

I’ll be adjusting the recipe tomorrow morning for extra pumpkin lovin, so stay tuned for that post!
I woke my roommate up to the plate above, and she LOVED them.  Then we ate them.  Then we talked about how we should sell them for $20 to the neighbors.  Well, okay, maybe not $20.  😉
The entire house smells like a cloud of hot banana cinnamon maple dreams.
That good.
Make these!


What you need to do:
1. Mash 2 ripe bananas into a mixing bowl with a fork.  Really mash them  up.  Mash Mash Mash!  Keep mashing!  Are they mashed yet?
2. Add 2 HEAPING tablespoons of organic pumpkin puree (organic canned pumpkin puree is fine- you can find it in almost every store right now)
3. Add 1/2 cup of old fashioned rolled oats  
Mix this together well with a fork or spoon.
4. Add a teaspoon of all spice and a teaspoon of cinnamon.  Add more if you prefer.
Mix again until blended.
Note: you could easily put these in the dehydrator to make them “raw”, but since this is a recipe for EVERYONE, I did them in a pan on the stove top – traditional pancake style.  You can also use a griddle.
5. Heat a pan on the stove and add a dab of Earth Balance (soy free vegan buttery spread) OR butter if that is what you prefer, to coat the pan so that the pancakes don’t stick!
6. Using a spoon, scoop 2 or 3 dollops of the mixture onto the pan and flatten a bit with the fork or spoon. (these don’t pour out like traditional pancake batter, so you need to flatten them – they remind me of the consistency of making potato-pancakes).
7. Let cook for 30 seconds to a minute on one side and then flip.  Repeat.  Do this until they are slightly golden brown and crispier on the outside.
8. Stack on a plate and serve with berries, sliced bananas, or any other fruit topping!  Dust with cinnamon and add a drizzle of agave or maple syrup and you are GOLDEN!
So that’s all you need.  Three main ingredients!  Banana, pumpkin, and oats!   You can prepare this mixture the night before and let it sit in the fridge over night so it is ready to go in the morning too.  I definitely recommend doing this so that the mixture really has time to stick together.

Lovely comments!

  1. I just dribbled on my keyboard!
    NOM NOM NOM!!!!

  2. Looks awsome!

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