Pumpkin Banana Pancakes

almond milk dairy free nut milks vegetarian

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe by Once Upon A Pumpkin.

INGREDIENTS 

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For pancakes

  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. nutmeg
  • 1/4 teaspoon ginger
  • 3/4 cup pumpkin puree
  • 1 medium-sized banana, mashed
  • 3/4 cup almond milk made with the NutraMilk, plus a little more if needed
  • 1 egg, lightly beaten
  • 1 tbsp. coconut oil
  • 1 tbsp. pure maple syrup
  • 2 tsp. vanilla extract

INSTRUCTIONS

For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • In a large bowl, whisk together flour, baking powder, salt and spices.
  • In a medium bowl, combine pumpkin puree, mashed banana, almond milk, egg, coconut oil, maple syrup, and vanilla until smooth.
  • Add wet ingredients to dry ingredients and mix until just combined.
  • Batter will be thick (if it is way too thick to spread on a pan add in a tablespoon or two of milk).
  • Lightly coat a large nonstick skillet or griddle with coconut oil and heat over medium.
  • After a minute or two, drop batter by 1/4-1/3 cup onto skillet (using a measuring cup works well).
  • Cook until bubbles appear on top, about 2 minutes.
  • Flip cakes and cook until golden brown on underside, 2 minutes.
  • Repeat with more oil and remaining batter. Enjoy!



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