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Pumpkin Spice Pancakes sweetened mainly with banana. They are quick and easy, refined sugar free and kid approved!
These Pumpkin Spice Pancakes are very similar to one our very favorite pancake recipes – Banana Ginger Pancakes from Dr. Neal Barnard.
I’ve changed out the flavors to make these pancakes worthy of the fall season.
Pumpkin purée, pumpkin pie spice, cinnamon, maple syrup – can you smell it??Aaahhhh, my favorite time of year.
Although, these pancakes have the flavors of fall, they are perfect for anytime of year.
Canned Pumpkin Purée
These Pumpkin Spice Pancakes take advantage of canned pumpkin puree, which is available all year round in many grocery stores.
I always keep several cans in my pantry because it can be used as an egg or oil replacer in lots of sweets and baked goods.
Need more oil free pumpkin recipes? Check out my Pumpkin Maple Cornbread, Pumpkin Spice Coffee Creamer, and Southwest Pumpkin Risotto!
Control the Sweetness
I find a lot of store bought pumpkin spice foods to be overly sweet.
Making treats at home means you can control how much sweetness goes in to the recipes.
These dairy free Pumpkin Spice Pancakes are sweetened mostly with mashed banana and have just a touch of pure maple syrup.
We think they are plenty sweet on their own and my kids eat them as is, but feel free to drizzle with a little more pure maple syrup before eating.
And, of course, top with your favorite fresh fruit.
Pumpkin Spice Pancakes with Banana
I hope you enjoy these delicious dairy free Pumpkin Spice Pancakes as much as we do. If you make them, please leave me a comment below with your feedback and star rating.
You can also find me on social media – lets see those remakes! Be sure to tag me @veggie_inspired and #veggieinspired so I’m sure to see it.
Enjoy!
Banana Pumpkin Spice Pancakes
Ingredients
- 1 ¼ cups whole wheat flour or white whole wheat
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- 2-3 tbsp pure maple syrup
- 1 ¼ cups unsweetened almond milk
- ¼ cup pure pumpkin puree
- 1 tsp pure vanilla extract
- ¾ cup mashed bananas
- cooking spray for pan
Instructions
- In a medium bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon and salt.
- In another bowl, combine the maple syrup, almond milk, pumpkin puree and vanilla.
- Add the liquid to the dry and mix until just combined.
- Mix in the mashed bananas.
- Heat a large skillet, spritzed with cooking spray, over medium heat.
- Pour ¼ cup batter onto the hot skillet.
- The pancake is ready to flip when tiny bubbles appear on top and the pancake is lightly browned on the edges. This takes about 3 minutes.
- Flip the pancake and cook for another 2 minutes until lightly browned. You may need to adjust the heat as you go so the pancakes cook evenly.
- Serve with fresh fruit and a drizzle of pure maple syrup.
Nutrition
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