Detox the day after Thanksgiving with some Pumpkin Banana Pancakes
. A spin off of my Banana Oat Pancakes
and my Chocolate Banana Pancakes
, these are sure to delight. Unlike the other two versions, I used a blender (a food processor works as well) to seamlessly incorporate the pumpkin purée and effortlessly combine all the ingredients. The consistency resembles your more traditional pancakes, but is still packed with all the flavor you’d expect from a fall brunch.
Ingredients (serves 1).
- 1/3 c egg whites
- 1/3 c old-fashioned oats
- 1 banana
- 1/4 c pumpkin purée
- 1/2 t pumpkin pie spice
- Dash of vanilla extract
- Chopped pecans to top
- Fresh fruit to garnish like blackberries
- Maple syrup
- In a blender or food processor, combine egg whites through vanilla. Blend well until a smooth batter forms.
- Heat a greased large pan or skillet over medium heat. Spoon batter into hot pan. Flip when pancakes are beginning to firm.
- Top with maple syrup, fresh fruit and chopped pecans.
Adapted from my Banana Oat Pancakes & Chocolate Banana Pancakes.