Vegan Pumpkin Banana Pancakes


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.


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Berlin Bites: Buckwheat Spinach Waffles


I don’t know about you, but mornings are a bit chaotic in our home. Ryan is rushing to get out the door for work, I’m trying to sneak in a quick shower before he leaves, while Berlin patiently {impatiently} waits for someone to feed her.  For a short while breakfast was simple enough; scrambled eggs or a cup of yogurt sufficed, but as Berlin’s taste buds evolved and her appetite grew larger, it became tougher to find quick and easy meal ideas for the busy mornings.

Ryan is a huge fan of all things carbs for breakfast; bagels, pancakes, waffles…don’t get me wrong, all tasty foods, but with little nutritional value. As of recently these foods became our go-to for Berlin as they were quick and easy, but then I was left feeling guilt-ridden (I know I’m a health maniac!) over the little nutrition she was receiving for her first meal of the day.

My solution; make ahead and freeze, goo green waffles. I know, I know, sounds {and looks} disgusting, but truly, they are very tasty-and kid approved!


Buckwheat Spinach Waffles

1 cup buckwheat flour

1 cup oat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

2 eggs, whisked

1 cup almond milk

1 tablespoon honey

1 tablespoon coconut oil

1 teaspoon vanilla extract

1/2 cup organic spinach

1/2 cup frozen blueberries


Preheat waffle iron & spray with coconut oil

Place all dry ingredients in a mixing bowl and mix well

Place all wet ingredients (including spinach and blueberries) in a blender and blend until smooth

Pour wet ingredients with dry and mix well

Pour approx 1/2 cup of mixture onto the center of waffle iron and cook according to your iron


I serve the waffles as is to Berlin, but feel free to add fruit, butter, syrup…whatever you fancy for you or your child.

This recipe makes almost exactly four waffles, however as I mentioned above, I like to double the recipe and freeze for an easy go-to meal.

Hope you enjoy!

Recipe adapted from Simply Recipes.


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Berlin Bites: Sweet Potato Spinach Balls


I’m always trying to figure out new ways to make healthy finger foods for Berlin since she refuses to eat anything that involves using a utensil.  I love using the mini muffin tin to make her meals, but I’ve lately been experimenting with making anything and everything into rolled balls (why does that sound so weird!?).


Sweet Potato Spinach Balls

2 large organic sweet potatoes

1 cup organic finely chopped spinach

1/2 small onion finely chopped

1 tablespoon garbanzo bean flour (or flour of choice)

1 tablespoon fresh chopped parsley

1/2 teaspoon of cumin


Preheat oven to 350 degrees.  Spray baking sheet with olive oil or use parchment paper to avoiding sticking.

Boil chopped sweet potatoes for approx 10 minutes or until soft

Saute spinach and onions in a skillet for approx 3-4 minutes

Mash sweet potatoes in mixing bowl and add all other ingredients, mix well, adding more flour if necessary

Roll into small balls and place on baking sheet.  Bake for about 20 minutes

These are perfect finger foods for the littles while sneaking in some veggies-yahoo!



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