Pumpkin Spice Pancakes (sans junk)
This weekend, we had family over. The little man got to go trick-or-treating (sort of), and also started to recover from a really nasty cold. We all woke up on Sunday morning, and our usual family ritual is to go out to breakfast – eggs, grits, pancakes…the whole deal. But it was pouring down rain. So I decided to make my own pancake feast.
These pumpkin pancakes have ZERO sugar added. They are fluffy and delicious, and as always, a little sneaky.
Imagine regular pumpkin pancakes, but replace the sugar with fruit, and pump up the eggs so you can put as little flour as possible. Oh, and throw in some healthy oats and chia seeds for good measure.
What You Need
- Three RIPE Bananas. Unripe bananas will make you sad, promise.
- 5 Eggs.
- 1/4 Cup Cream Cheese. Just for fun.
- 2 Tbsp Chia Seeds.
- 1/2 Cup Oatmeal Cereal. That’s the stuff you buy on the baby isle that is basically oats, already ground up. If you don’t have this, just grind up some oats in a coffee grinder or dry food processor first.
- 1 tsp. Vanilla.
- 1 Can Pumpkin.
- 1 Cup Flour. Use whole wheat if you have it, because what reason do you have not to?
- 1/2 tsp. Baking Soda.
- 1/2 tsp. Baking Powder.
- 1 tsp. Pumpkin Pie Spice. This is just a combo of things like ginger, allspice, cinnamon, nutmeg, cloves…so if you don’t have pumpkin pie spice, don’t fret, just give a little shake of the above spices instead.
- 1 tsp. Cinnamon. Gotta have lots of cinnamon.
How to Do It + What it Looks Like
Throw the bananas, eggs, cream cheese, chia seeds, oats, and vanilla in your ninja/food processor. Blend it until smooth as a baby’s bottom.
Dump your pulverized banana mix into a big mixing bowl. Add the can of pumpkin and mix until just as smooth.
Sift in the flour, baking soda, baking powder, and yummy spices. If you want, you can add a pinch of salt, but I don’t think it’s necessary on this.
Throw some oil in a medium-high pan. I like coconut oil, not because I think it’s magical, but because it doesn’t burn easily, so if you’re making a ton of pancakes, like I was, you’ll want something with a high burn temp.
After the pan sizzles when you flick a drop of water onto it, you know your pancakes are ready to go. I like to use a 1/4 cup measure for each pancake. Smaller than usual for little hands, plus I can fit four in my pan, which is a plus. This mixture is fairly thick, so to help the pancakes cook evenly, plop the mix on the pan, then spread it out into a thinner layer. I promise this helps and isn’t a waste of time. If you don’t do this, you may get some raw-in-the-middle pancakes. Gross.
Once the pancakes get a tiny bit of brown along the edge (a minute or so), you’ll know they’re ready to flip. So flip ’em.
And there you have it. Glorious pumpkin spice pancakes. The little man doesn’t need syrup, but I do, because I’m an adult. And because unlike my son, I’m addicted to sugar. No shame.
Notice the little man not only doesn’t need syrup, but he insists on eating two at a time.