Banana Pumpkin Pancakes - Ohio Eggs

Ingredients

3 bananas (about 1 cup)

1/2 cup pure pumpkin puree (about ½ (15 oz.) can)

4 large eggs

1 tsp. baking powder

Fresh fruit, to serve, if desired

Directions

In a blender, combine banana, pumpkin, eggs and baking powder. Blend until smooth.
Heat a nonstick skillet over medium-low heat. Spray with nonstick cooking spray.
Pour about 1 tablespoon of batter onto skillet and cook until golden-brown about 1-2 minutes. Carefully flip and cook until golden-brown on the other side, about 1-2 minutes. Repeat with remaining batter.

Notes

Refrigerate leftovers up to 3 days.

Recipe courtesy of The Incredible Egg.