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.
Servings: 1
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
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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