Ingredients and Weight:
- Whole wheat flour: 2 cups (250g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Pure pumpkin puree: 1 cup (240g)
- Mashed ripe banana: 1 (120g)
- Milk: 1 cup (240ml)
- Eggs: 2 large
- Melted butter or oil, for greasing the pan
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the pumpkin puree, banana, milk, and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Heat a lightly greased griddle or skillet over medium heat.
- Pour 1/4 cup of batter for each pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown.
Nutritional Information:
- Calories: 250 per serving
- Carbohydrates: 45g
- Protein: 10g
- Fat: 5g
Dish Characteristics:
- Fluffy and tender
- Perfectly balanced sweetness from the pumpkin and banana
- Whole grain nutty flavor
User Comments:
- "These pancakes are amazing! They're so fluffy and flavorful, and I love the hint of cinnamon."
- "My kids request these pancakes every weekend. They're a wholesome and delicious way to start the day."
- "I am a big fan of whole grain pancakes, and these pumpkin banana ones are my absolute favorite. They're so easy to make and incredibly satisfying."
Special Precautions and Tips:
- Be sure to whisk the wet and dry ingredients separately to avoid overmixing.
- Do not cook the pancakes over high heat, as they will burn easily.
- Serve the pancakes warm with your favorite toppings, such as butter, syrup, whipped cream, or fruit.
