I had a few people over for breakfast, and made these awesome banana pumpkin pancakes. My friend E is obsessed with pancakes, and with a nickname like 'The Pancake King', you know he is a man who likes his pancakes.
And, when 'The Pancake King' tells you that your pancakes are the best pancakes he has ever had, you can't help but feel proud.
These pancakes are very filling, and the bananas add a nice touch of sweetness. I made some candied pecans to go with the pancakes, and it was a winning combo.
Although the spices seem more than plenty when reading the recipe, the spice taste is in fact very mild and not overpowering. Just try them, they seriously rock.
This recipe yields 6-10 pancakes (depending on size of pancakes).
Banana Pumpkin Pancakes
- 1/2 cup of all purpose flour, sifted
- 1/2 cup of whole wheat pastry flour, sifted
- 1/4 cup of packed brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground or freshly grated nutmeg
- 1 large pinch of ground cloves
- 1 large pinch of all spice
- 1/4 tsp salt
- 1/3 cup of pumpkin puree
- 1 Tbsp of extra virgin olive oil
- 1/4 tsp freshly grated ginger
- 1 egg
- 1 cup of milk
- 1 medium banana, cut into slices or small pieces
1. In a bowl, combine all of the dry ingredients and mix well. In another bowl, combine the olive oil, pumpkin puree, ginger, egg, and milk and mix well.
2. Add the wet ingredients to the bowl of dry ingredients, and mix until smooth. Add the bananas, and mix with a spoon until the bananas are evenly distributed throughout the batter.
3. Heat a lightly greased skillet on medium heat. With a small ladle or large spoon, scoop the batter onto the pan (about 4 inches diameter), and heat until the top begins to bubble or until you can flip the pancake without making a mess. Heat the other side until golden brown. Repeat Step 3 until the batter is used up.