Gluten-Free Banana Pumpkin Pancakes (Vegan, Allergy-Free)
A sweet and healthy seasonal breakfast recipe for a lazy and cold weekend morning! Banana Pumpkin Pancakes that are gluten-free, vegan, allergy-free, and nut-free making them perfect for any hungry mouth that needs feeding!
- Yield: 1 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 3 TB Buckwheat Flour
- 2 TB Banana Flour*
- 2 TB Pure Pumpkin Puree
- 2 TB Ripe Mashed Banana
- 1/2 Tsp Baking Powder
- 1/2 Tsp Cinnamon
- 1/4 Tsp Banana Extract
- 1/4 Tsp Pure Madagascar Bourbon Vanilla Extract
- Vanilla Stevia Drops (optional, to taste)
- 1/3 Cup + 3 TB Water
Instructions
- In a bowl, combine all ingredients and mix until you have a slightly thick pancake batter.
- Heat a greased non-stick pan over medium-high heat.
- Once hot, add half the batter the pan to form one pancake. Cook for about 3 minutes, flip, and cook for 2-3 more minutes. Repeat for the last half of the batter.
- Top your cake with pure maple syrup if desired!
Notes
*If you can't find banana flour, you can replace this with more buckwheat flour.
Find it online: https://strengthandsunshine.com/banana-pumpkin-pancakes/