Pumpkin Banana Pancakes with Pumpkin Spice Syrup
Try this Pumpkin Banana Pancakes with Pumpkin Spice Syrup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 2 tablespoons melted butter
- 3/4 cup pure maple syrup
- 2 tablespoons dark brown sugar
- 1 cup milk (i used skim)
- pancakes:
- 1 cup gold medalâ® whole wheat flour
- 1/2 cup canned pure pumpkin
- 1/2 cup mashed banana (about 1 large)
- pumpkin spice syrup:
- 1/2 cup canned pure pumpkin
- Carbohydrate 18.4895063856055 g
- Cholesterol 38.5227777594675 mg
- Fat 8.28008610437332 g
- Fiber 1.93550837472625 g
- Protein 1.31182361012492 g
- Saturated Fat 5.09125038462477 g
- Serving Size 1 1 Serving (67g)
- Sodium 123.445499924341 mg
- Sugar 16.5539980108792 g
- Trans Fat 0.626272582865244 g
- Calories 150 calories
In a large mixing bowl, whisk together the flour, brown sugar, baking powder and cinnamon. Add the milk, vanilla, melted butter and egg, and whisk until well combined. Stir in the pumpkin and banana.Melt some butter on a skillet or griddle over medium heat. Using a small ladle or ¼-cup measuring cup, scoop batter onto hot griddle. Cook until bubbles begin to appear on top of the pancake, then flip and cook until golden on both sides, about 2-3 minutes per side.To make the syrup, whisk the pumpkin, maple syrup and pumpkin pie spice in a small pan over low heat until warm and smooth. Serve warm syrup over warm pancakes.
