Pumpkin Oat Pancakes With Caramelized Bananas are the perfect way to treat yourself to a satisfying breakfast. Combining the warmth of pumpkin and the heartiness of oats, these pancakes are light, fluffy, and full of flavor. Imagine the aroma of warm spices filling your kitchen as you cook up a batch. The sweet caramelized bananas on top add a delightful twist that turns an everyday meal into something special. Whether it’s a chilly autumn morning or just a lazy Sunday, these pancakes can bring comfort and joy to your table. Plus, they’re easy to make, so you don’t have to stress about breakfast!
Ready to indulge? Let’s roll up our sleeves and get started on these delicious Pumpkin Oat Pancakes With Caramelized Bananas!
Why This Recipe Works
The combination of pumpkin and oats creates pancakes that are not only delicious but also nutritious. Pumpkin adds moisture and a mild sweetness, while oat flour provides a wholesome, gluten-free base. Together with spices and caramelized bananas, these pancakes capture the essence of autumn in every bite.
Why You’ll Love This Pumpkin Oat Pancakes With Caramelized Bananas
These Pumpkin Oat Pancakes With Caramelized Bananas make for a delightful breakfast experience. They’re fluffy, sweetened naturally, and topped with gooey caramelized bananas that elevate the dish to a whole new level. Perfect for a cozy morning or a festive brunch, this recipe will leave everyone asking for seconds!
Ingredients
- 1 large egg
- 1 cup oat flour
- 1 cup pumpkin puree
- 2 teaspoons coconut oil or butter (for greasing the pan)
- 1 teaspoon vanilla extract
- 2 teaspoons brown sugar or white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- Dash of plant-based milk or regular milk (if needed)
- 1 large banana or 2 small bananas
- 2 teaspoons sugar (for caramelization)
- 2 tablespoons coconut oil or butter (for caramelization)
- 1 teaspoon cinnamon (for caramelization)
Preparing the Pumpkin Oat Pancake Batter
Mix Pumpkin and Egg
In a medium bowl, combine the pumpkin puree and egg. Use a whisk or fork to blend until smooth. This creates a rich and creamy base for the pancakes.
Add Dry Ingredients
Sift the oat flour through a fine mesh colander into the pumpkin mixture; this prevents lumps. Sprinkle in the brown sugar, vanilla extract, baking powder, salt, and ground cinnamon. Mix thoroughly until the batter is well-combined.
Grease the Pan
Heat a non-stick skillet over medium heat. Grease it with coconut oil or butter to ensure the pancakes cook evenly and don’t stick.
Cook Pancakes
Use a large spoon to pour batter onto the skillet, forming round shapes. Cook until the top appears dry. Then, carefully flip to cook the other side until golden. Repeat until all batter is used, setting cooked pancakes aside.
Caramelizing the Bananas
Prepare Banana Slices
Peel and slice the banana into thick rings. This helps them maintain some structure for cooking.
Heat Coconut Oil
In a small pan, melt 2 tablespoons of coconut oil or butter over low heat. Add 2 tablespoons of sugar and 1 teaspoon of cinnamon, stirring until a syrup forms.
Cook Bananas
Delicately place the banana slices into the pan. Cook for about 1 minute on each side until they are golden and caramelized. Remove from heat carefully, as they can be delicate.
Serving Suggestions
Top your Pumpkin Oat Pancakes with a generous portion of the caramelized bananas and an extra sprinkle of cinnamon. Drizzle with maple syrup for a sweet finish. Serve hot with coffee or tea for a heartwarming breakfast.
Tips for Success
- Ensure your pan is at the right temperature; too hot will burn the pancakes, while too cool will make them soggy.
- Adjust the thickness of your batter with milk to achieve your desired pancake texture.
- Consider using a combination of pumpkin spices or adding chocolate chips for extra flavor.
Variations
- Substitute oat flour with whole wheat flour or almond flour for different textures.
- For a dairy-free option, use plant-based butter and milk.
- Add chopped nuts or dried fruits into the batter for added crunch and sweetness.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving. For longer storage, freeze pancakes individually, then place them in a freezer bag for up to 2 months.
Pairing Ideas
Serve these pancakes with a side of crispy bacon or sausage for a savory contrast. Fresh fruit, yogurt, or even a dollop of whipped cream also makes for delicious accompaniments.
FAQs
Q1: Can I use regular flour instead of oat flour?
A1: Yes, regular all-purpose flour can be used, but the texture and taste will differ slightly.
Q2: How can I make the pancakes gluten-free?
A2: Simply ensure that you use certified gluten-free oats when making your oat flour.
Q3: Can I prepare the batter in advance?
A3: Yes, the batter can be stored in the refrigerator for up to 24 hours, though it may thicken.
Q4: What can I substitute for pumpkin puree?
A4: You can use applesauce or mashed bananas as alternatives, which will alter the flavor slightly.
Q5: Are these pancakes suitable for meal prep?
A5: Absolutely! These pancakes freeze well, making them an excellent option for easy breakfasts throughout the week.
Pumpkin Oat Pancakes With Caramelized Bananas are a delightful treat that captures the flavors of fall while being easy to whip up any time of the year. They’re perfectly moist, comforting, and appealing to both kids and adults alike, making breakfast not just a meal, but a cherished occasion. Enjoy these warm stacks of joy topped with sweet, caramelized bananas and watch as everyone leans back in satisfaction!
PrintPumpkin Oat Pancakes With Caramelized Bananas
These pancakes combine the warmth of pumpkin and the heartiness of oats, topped with caramelized bananas for a comforting and delicious breakfast.
- Total Time: 25 minutes
- Yield: Serves 2-3 1x
Ingredients
- 1 large egg
- 1 cup oat flour
- 1 cup pumpkin puree
- 2 teaspoons coconut oil or butter (for greasing the pan)
- 1 teaspoon vanilla extract
- 2 teaspoons brown sugar or white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- Dash of plant-based milk or regular milk (if needed)
- 1 large banana or 2 small bananas
- 2 teaspoons sugar (for caramelization)
- 2 tablespoons coconut oil or butter (for caramelization)
- 1 teaspoon cinnamon (for caramelization)
Instructions
- In a bowl, mix pumpkin puree and egg until smooth.
- Sift in oat flour and add brown sugar, vanilla, baking powder, salt, and cinnamon. Mix well.
- Grease the skillet with coconut oil or butter and heat.
- Pour batter onto skillet and cook until top is dry. Flip and cook until golden.
- Slice banana and heat coconut oil in a small pan.
- Add sugar and cinnamon, then stir until syrup forms.
- Place banana slices in the pan and cook until golden.
- Serve pancakes topped with caramelized bananas and a sprinkle of cinnamon.
Notes
Ensure the skillet is at the right temperature for optimal cooking.
Adjust batter thickness with milk as needed.
Consider adding nuts or dried fruits for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 4
- Protein: 6
- Cholesterol: 70