Another pumpkin recipe comin’ at ya. Because what else would you eat at this time of year? For me, just the fact that it’s October elicits cravings of this comforting, versatile, nutrient-dense ingredient…especially with warm spices and maply goodness.
Enter these super fluffy and soft spiced pumpkin pancakes! Which by the way contain no butter, oil, or added sugar–we let the pumpkin work its magic for unbeatable texture, and (although I do add a touch of stevia) minimize the need for extra sugar by adding tons of yummy flavor from cinnamon, nutmeg, ginger, vanilla, and of course the rich maple almond butter and caramelized banana toppings.
These are also super easy to throw together and cook in no time!
I really can’t overstate the texture of these babies. I’ve been making this recipe for YEARS and have yet to come across another pancake this thick and fluffy yet soft and dense on the inside. Plus the sweet caramelized banana (which is so quick and easy!) and drippy maple almond butter (Justin’s)/maple syrup sauce…heavenly. I honestly can’t believe I am just now sharing these!
- 86g white whole wheat flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp baking powder
- 3 packets Stevia in the Raw*
- 2 egg whites
- 2/3 cup 1% milk**
- 1/4 cup canned pumpkin
- 1/2 tsp vanilla extract
- 2 Tbsp Justin's maple almond butter***
- 2 Tbsp pure maple syrup
- pinch cinnamon
- 1/4 tsp vanilla extract
- 1 overripe banana, halved
- For the pancakes, stir flour through sweetener (dry ingredients) in a bowl. In a separate bowl, whisk eggs, milk, pumpkin, and vanilla until smooth. Pour dry ingredients into wet and mix just until combined (some small lumps are good!).
- Heat a nonstick skillet or griddle over medium heat. Grease if necessary with coconut oil. Spoon batter onto skillet to form pancakes of desired size. When bubbles start to form on the top, gently flip and continue cooking until golden crisp. Cook pancakes in multiple batches as needed.
- For the sauce, combine the maple almond butter***, maple syrup, a light sprinkle cinnamon, and splash vanilla in a small bowl. Heat in microwave about 10 seconds, then stir with a knife until smooth.
- For the seared banana, slice each piece in half lengthwise; sprinkle the inside with a pinch of cinnamon. Lightly grease the same nonstick skillet/griddle over medium heat; add banana and cook about a minute per side, or until it begins to caramelize.
- Serve pancakes with the sauce and seared banana, and enjoy!
- *Or any natural sweetener equivalent to 4-6 tsp sugar.
- **Any type of milk should be fine.
- ***I can't vouch for any other nut butters or brands in this recipe, but I can tell you this is definitely worth getting!