Friday, December 19, 2014

Pumpkin Banana Molasses Pancakes with Coconut

I love to experiment with Pancakes. These are FANtastic!!!

Pancakes with whole grains and good "add ins" are one of my favorite breakfasts! Great for these cooler months!!


1 banana mashed (not too ripe, maybe slightly spotty)
2/3 cup pumpkin puree
1/4 to 1/3 cup molasses (not black strap, it's too strong for this recipe, unless you like it)
1 1/2 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice
1/3 cup coconut oil (melted if possible)
1/4 cup agave 
1/3 cup macaroon shredded coconut, unsweetened (optional)
1/2 tsp salt
3 eggs
6-8 cups flour (I like to use a combination of buckwheat, spelt, millet, oat, brown rice. I just grind the flour fresh in my wheat grinder. But there are a lot of varieties of flour in grocery stores)
Almond milk
1-2 Tb baking powder

First mash bananas. Mix in pumpkin, molasses, cinnamon, agave. Add flour, eggs, oil (if it is melted and you add it next to cold eggs, it will firm up), salt and coconut. Then add almond milk until good consistency (not too runny or thick). Add your baking powder last, stir in until well combined (don't over mix the baking powder). 

Cook on skillet until done on both sides. I like to add some coconut oil to my skillet (helps the stick and I love the taste).

Serve with Pure Maple Syrup, Bananas and Coconut. Enjoy!!! 

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