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    Home » Recipes » Holiday

    Pumpkin Banana Oat Pancakes

    Published: Nov 17, 2018 by Briana · This post may contain affiliate links where I may receive compensation. Please see my disclosure for details.

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    Pumpkin Banana Oat Pancakes

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    An easy pumpkin pancake recipe with protein, smart carbs, healthy fats, filling fiber, and a dose of nutrients. They're a quick “blend and cook” kinda breakfast that'll keep you full all morning long.

    Pumpkin Banana Oat Pancakes

    Raise your fork in the air, and  wave it like you just don’t care! If you're a pumpkin fan or simply looking for a cozy fall breakfast or brunch recipe, look no further, you HAVE to make these Pumpkin Banana Oat Pancakes. They have just the right amount of pumpkin spice flavor, and a whole lotta deliciousness of fall.

    Today South Florida woke up to 60 degree weather in November, which is a very rare occasion! I love this time of year and I wish we experienced cooler temperatures like this more frequently. Since the weather tends to be on the warmer side, I brought the fall indoors by decorating with fall foliage, amber lights and pumpkin scented candles.

    Pumpkin Banana Oat Pancakes

    As for the tastes of fall, so far I’ve made these delicious Pumpkin Pie Cups, and now these delicious Pumpkin Banana Oat Pancakes. Since pumpkin puree is versatile and perfect for both sweet and savory dishes I decided to put my pumpkin puree to use and whip up a batch of pumpkin pancakes and slather them with butter and maple syrup…and let me just say, I’m so happy I did. It's sugar, spice and everything nice!

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    4.50 from 2 votes

    Pumpkin Banana Oat Pancakes

    An easy pumpkin pancake recipe with protein, smart carbs, healthy fats, filling fiber, and a dose of nutrients. They're a quick “blend and cook” kinda breakfast that'll keep you full all morning long.
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Total Time10 minutes mins
    Course: Breakfast
    Servings: 1
    Author: Briana

    Ingredients

    • 2 eggs
    • 1 banana
    • 1/2 cup rolled oats
    • 2 tablespoons pumpkin puree
    • 1 tablespoon chia seeds
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon pumpkin spice
    • pinch of sea salt
    • Maple syrup to serve
    Get Recipe Ingredients

    Instructions

    • Place all of the ingredients in a high-speed blender
    • Blend all of the ingredients until smooth.
    • Heat a large pan to medium, and add some butter or coconut oil to the pan.
    • Pour about 1/3 cup of the pancake batter in the pan, cooking for about 1-2 minutes
    • Flip when the edges are firm and bubbles start to appear on the surface and continue cooking for 1-2 minutes on the opposite side.
    • Repeat with the remaining batter.
    • Serve hot with butter and maple syrup.

    Disclaimer

    Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.

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    About Briana

    Briana is the blogger, recipe developer and food photographer behind HalfPastHungry. She's been blogging since 2017 sharing thyroid friendly and plant-based recipes that are easy to make, healthy and nutritious.

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    Briana About Me Photo

    Hi! My name is Briana. 
    After being diagnosed with Thyroid Cancer in my early 20's, I struggled with hypothyroidism and weight gain, which started me on my plant-based journey. HalfPastHungry is your source for beginner friendly plant-based recipes that are easy to make, healthy and nutritious and make eating plant-based easier for you.

    More about me →

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