Pumpkin Banana Pancakes

As most of you know, I don’t measure a thing.. but here are my guestimates, in case you want to attempt to reconstruct this delicious breakfast!

  • 1/2 cup canned pumpkin (not pumpkin pie)
  • 1/2 cup uncooked oatmeal
  • 3 tbsp flour
  • 1 tsp Agave
  • 1/2 cup egg whites
  • dash milk (to bring to correct consistency)
  • heaps of cinnamon
  • 1 small super ripe banana, mashed

My batter looked like this…

Heat skillet to medium, and coat with nonstick spray.  These pancakes are pretty thick, so they’ll take a bit to cook through.  Make sure not to make them too big, because they’re notoriously hard to flip if they’re large.

^^ this one I made without adding the banana, just to see the color and consistency, for future knowledge.

The top pancake now has the banana in it!  I found it harder to flip when the banana was added, since the batter was heavier.

Note that I use “small” plates.  This is not a traditional 10” plate.  It’s a side-dish plate.

I always like my pancakes with an egg, because I prefer yoke as the “syrup.”  Weird, right? 

Anyhow.  This could easily feed two, or one very-hungry-Brie.

Which might have been a mistake, because I just recalled that I’m going out to lunch at 1 with some friends in Georgetown… ooops.

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