I had an OB ultrasound this morning (baby girl at 24 weeks is healthy and beautiful!) and on the way home, I had a serious sudden craving for pumpkin pancakes. I don't crave anything in particular this pregnancy (neither did I the last one), but if I want something, I just HAVE TO HAVE IT!
I happened to have leftover pumpkin puree from making the Pumpkin Apple Spice Vanilla Shakeology a few days ago. I also remembered a 2-ingredient pancake recipe I haven't made in awhile. It didn't take me long to to decide I was going to add some pumpkin puree to the pancake recipe to make a healthy version of pumpkin pancakes.
Gluten-Free Pumpkin Pancakes
Ingredients:
- 1/4 cup pumpkin puree
- 2 eggs (beaten)
- 1 banana (ripe and mashed)
- dash of pumpkin pie spice (optional, but highly recommended!)
Instruction:
- In a bowl, beat 2 eggs with a fork.
- In another bowl, mash a ripe banana with a fork.
- Mix all ingredients until there are no banana lumps.
- In a pan on medium high heat (not too hot, otherwise it'll burn real fast), put some coconut oil and swirl it around in the pan.
- Pour little circles of pancake "batter" onto the pan. Keep a close eye and don't leave it on the pan too long. Once you see the edges cooked, flip over carefully. They will break if you're not careful.
- If your banana is ripe, that'll take care of the sweetness for you. If you really want some syrup, go right ahead!
ENJOY!
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