Pumpkin is one of those delicious staples that is usually labeled as “seasonal” and 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 of 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're looking for those warm, fall spices to get the season going, be sure to read my article: Jumpstart Your Fall with Healthy Warming Spices!
If you want to know how different brands of canned pumpkin match up, this is a good comparison article by Cook’s Illustrated. If it happens to be that time of year when pumpkins are in season, then you can make your own homemade pumpkin puree.
Enjoy these other pumpkin recipes:
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 any time 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.
I'd love to hear your feedback in the comments below for this Pumpkin Pancakes recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking