Pumpkin is one of those delicious staples that is usually labeled as “seasonal.” These Pumpkin Pancakes are a reason to eat pumpkin all year round. Pumpkin gets really popular in the fall and winter. It is a Thanksgiving staple but shouldn’t be limited to just a few months out of the year. Sure, it’s harder to get fresh pumpkin certain times of the year but you can find a quality canned pumpkin and it works perfectly for this recipe.
These wonderfully delicious, moist pancakes will have you craving pumpkin all the time. Many people don’t realize all the benefits from eating pumpkin. They are high in fiber, beta carotene, potassium and zinc and they’re a great way to make your breakfast plant-strong. The addition of banana helps keep them moist and delicious.
If you find yourself with leftover pumpkin puree, don’t throw it away. Use that pumpkin in your smoothie, a protein pudding or even make a light soup for lunch. Pumpkin is perfect for anytime of the day. Even though these pumpkin pancakes are traditionally a breakfast recipe, you could certainly have them for dinner or even one or two for dessert.
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