Fall is my favorite time of year for so many reasons; I love the weather (especially in San Francisco when we finally get some heat), I love the change of the seasonal colors, and I love that its my birthday season. But more importantly I love the autumn vegetables that come with this time of year; squash, brussels sprouts, yam and pumpkins. I could sustain on these vegetables alone, especially pumpkin. There are so many mouth-watering and nutritious meals that can be made with pumpkin, everything from sweet to savory, the possibilities are endless. For children, preparing recipes with pumpkin is ideal, it gives the food an added sweetness (and we all know they love that!) and it provides them with a wealth of nutrients including, Vitamins A, C and E, while being rich in dietary fiber. How can you go wrong, really?
As you know from previous posts, I frequently make large batches of waffles and pancakes and freeze them for own-the-go breakfast meals and snacks. I make them so often, that I’m continually trying to mix up the recipes so Berlin doesn’t get bored, each time sneaking in various vegetables that she otherwise wouldn’t eat. For this pancake recipe I knew I wanted to add pumpkin (tis the season) and wanted it to be vegan, hence why it evolved into a pumpkin banana recipe. Bananas are a great alternative to eggs when baking, and most kids love bananas, so its a perfect choice. However if you are not vegan and don’t care for banana, then you can just use one egg instead.
Vegan Pumpkin Banana Pancakes
3/4 whole wheat flour
1/4 cup oat flour
1 teaspoon baking powder
2 tablespoons ground flax
1 teaspoon cinnamon
1/2 teaspoon ginger & nutmeg
1/2 teaspoon salt
1 cup almond milk (or milk of choice)
3/4 cup organic pumpkin puree
1 ripe banana
1 teaspoon vanilla extract
Mix all the dry ingredients in one bowl (flours, baking powder, and spices).
Then blend wet ingredients in another bowl. Its best to mash the banana a bit, then blend with a hand blender for best results.
Next combine the wet and dry ingredients together, getting out all the lumps (feel free to add more milk if needed).
Next spoon batter onto a lightly greased, pre-heated pan, and cook for approx five minutes each. Then serve with toppings of choice.
I have found that the more banana in the batter, the longer it takes to cook through , so it may take longer than five minutes.
Remember these are perfect for freezing, so if you like to have a bunch on-hand I would suggest doubling the recipe. Enjoy.