If you enjoy “seasonal flavors,” these tasty grain-free Pumpkin Banana Pancakes will be a fall favorite! Of course, they can be enjoyed anytime of year, but there is something about celebrating the cool weather and colorful foliage with the richness of pumpkin.
Our family has been enjoying the primal-diet-style Banana Almond Pancake recipe for many years now, so we love to experiment with creative mix-ins and different flavors. This pumpkin version is a spin-off that has stuck around anytime we have leftover canned or fresh pumpkin to use.
The banana pumpkin combo provides a touch of savory and a touch of sweet — boosting the flavor far beyond what a traditional flap jack has to give. I’m always amazed when I look at the handful of single-ingredient foods that come together with such tasty results.
This homemade pancake recipe is a keeper for getting your kids of any age involved in the kitchen. Tiny hands can practice mashing the banana, adding pre-measured ingredients to the bowl, and stirring the batter. Older kids can measure themselves, crack the eggs, and flip the cakes on the hot griddle.
Before you know it, they be executing the whole shebang on their own and bringing you breakfast in bed!
Topping pumpkin pancakes with a pat of grass-fed butter or ghee, sliced bananas, and chopped walnuts is my favorite! No need for syrup — I promise. Keeping the sugar low, this recipe offers plenty of healthy fats, and nutrient-rich carbohydrates to fuel your family.
This recipe will make enough to set some aside (depending on how many you are feeding) for quick healthy snacks to support your young athletes, little soccer players, or hungry tummies looking for nourishment after school. Enjoy the leftovers cold, or toast them up.
- 4 ripe bananas
- 1/2 cup pumpkin puree (fresh or canned, Farmers Market brand)
- 3/4 cup almond butter
- 4 eggs
- 3 Tbsp. coconut flour
- 1/2 Tbsp. pumpkin pie spice
- 1 Tbsp. cinnamon
- Coconut oil or ghee for cooking
- Mash bananas in a large bowl with a potato masher.
- Add pumpkin and almond butter and mix well with a fork.
- Add eggs and combine with a fork until uniform.
- Mix in coconut flour, pumpkin pie spice and cinnamon. Stir well to form an even batter.
- Heat a griddle or large skillet over medium heat.
- Add coconut oil or ghee to grease the surface.
- Add batter to make roughly 3″ diameter pancakes.
- When small bubbles start to form, flip with a thin spatula (about 3 minutes).
- Cook on other side until set.
- Enjoy as is or top with berries and nuts.
If you need to thin the batter, use a small amount of unsweetened coconut milk.