Banana Pumpkin Pancakes

Banana Pumpkin Pancakes

Toddlers and babies will love this combination of fresh bananas and pumpkin!

grocery Prep: 5min
timer Cook: 15min
restaurant 4 Servings
print

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.

Other recipes you may be interested in:

egg-cheese-waffle-sandwich
Egg & Cheese Waffle Sandwich
This simple egg sandwich is packed with protein to keep kids full and sharp until lunch.
grocery Prep: 5min
timer Cook: 10min
restaurant 1 serving
nacho-toad-in-the-hole
Nacho Toad-in-the-Hole
These fun cut outs are the perfect size snack or quick breakfast for your busy family!
grocery Prep: 10min
timer Cook: 5min
restaurant 2 servings
bacon-and-eggs-monkey-bread-muffins
Bacon and Eggs Monkey Bread Muffins
Need a quick breakfast idea? Look no further than the cans of biscuits at the grocery store! ...
grocery Prep: 15min
timer Cook: 25min
restaurant 6 servings