4 Ingredient Pumpkin Pancakes
One of the first recipes I really got into was my upgraded three ingredient pancakes. There was a time I made these religiously, at least once a week at school and way more when I was at home. They are so easy and so delicious and I love topping them with nut butter and granola.
The other day, when I was thinking about these pancakes and how I haven’t had them in quite some time, I also lingered on the fact that we are in the height of pumpkin season. And aren’t mashed bananas pretty similar in consistency to pumpkin puree?
This weekend, I set out to discover whether this intuition was true or not. Overall, pumpkin puree definitely is like a mashed banana, except the batter with just the eggs and puree was definitely too wet and not as pumpkin-y (weird, I know) as I expected it to be. So I added a little flour and a little pumpkin spice and yeah- these guys got a lot better.
They felt warm and cozy, especially when topped with a little butter and maple syrup. The pumpkin spice brought out the pumpkin taste and brought on all the fall vibes.
Perfect for the season and a great alternative to classic pancakes, these babies will be on repeat for some time. So do yourself a favor and make them- it’s like wrapping your mouth in a cozy sweater… weird? Maybe. Delicious? If the sweater is made from pumpkin? Then definitely, yes.
What’s your favorite fall food? Do you have any non-fall recipes that you have tried making into a fall recipe?
Makes 4 pancakes
1/3 cup pumpkin puree
1 tbs pumpkin spice
¼ cup almond flour
Heat a pan over the stove on medium heat. Spray with coconut oil. In a bowl, whisk two eggs together before adding in the pumpkin puree. Mix together and then add in the pumpkin spice and flour. Make sure the ingredients are all fully incorporated, turn the heat down to low, and then scoop onto the center of the pan, waiting till bubbles form to flip.
Top with nut butter, syrup, butter, or any other fixings of your preference! Dig in and enjoy :)