Coconut Banana Pumpkin Pancakes

      So remember when I made those Pumpkin Seven Layer Bars and claimed I had leftover pumpkin that I was sure to use for another recipe post?! Well ta-daaaaa, here it is! These pumpkin banana pancakes are a great way to celebrate the fall season, without clogging an artery like the seven layer bars might....

      They're about the healthiest pancakes you can get, and I'll tell you they smell absolutely amazing when cooking. Plus the recipe is really convenient because it makes two perfect pancakes all for yourself :)


(yes one is missing from the photo because I ate it while the other one was cooking....)

      I've seen plenty of variations of these simple, and often paleo, pancakes, and I'd have to say my favorite part about this one is the combination of flavors, especially with the use of coconut oil. It's a super healthy fat and it tastes like (you guessed it!) coconut! Then it's smothered in maple syrup and you eat both of them and maybe even lick the plate and you still don't feel like a beached whale. That is the glory of healthy cooking.

     As always, you can add fruits, nuts or even chocolate!

       I'm definitely going to start making more pancakes like these. They're simple to make, nutritious, filling, and you eat them with maple syrup and that is basically the only excuse I need to make more :)






Coconut Banana Pumpkin Pancakes
Ingredients:
1 medium ripe banana, mashed
Heaping scoop of pumpkin puree (a little less than 1/4 cup)
1 egg
1/3 cup oats (gluten free if necessary)
pinch of salt
1/4 tsp cinnamon
dash of nutmeg
2 tsp coconut oil

Directions:
Mix together banana and pumpkin, then add egg and stir to combine.
Mix in remaining ingredients, and any additional nuts, fruit, etc.
Heat coconut oil in large skillet or griddle over medium heat. (no higher!)
Pour in batter and spread fairly thin, making about 2 pancakes depending on size of banana. Cook in oil until both sides are browned.
Serve with maple syrup.