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Ingredients
Scale
- 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