Yummy pumpkin pancakes, they shouldn’t be seasonal but eaten every day! These pancakes are light and have the flavors of fall. When everyone is out getting the pumpkin lattes, pumpkin coffee, or baked goods you’ve already got yours every day you want it. But best of all, these are sugar-free!!
They are very easy to make to, preheat your griddle to 350 degrees. Add all ingredients to your blender and blend until combined. If they are a little too thin add 1 tsp of arrowroot flour. What causes them to be too thin? The eggs, depending on the size of your eggs they may be adding too much liquid to the batter. Once combined pour onto the griddle making 3 inch round pancakes, once they begin to bubble flip them and let the second side cook, then just enjoy!
I made 14 pancakes out of this recipe, you could make a batch and keep in the fridge to eat all week long.
If you are doing Weight Watchers Blue these pancakes are only 1 point! Of course, if you add syrup that will go up 3 points per tablespoon.
4 Ingredient Pumpkin Banana PancakesCourse: Breakfast
- Preheat your griddle to 350 degrees
- Add all ingredients to a blender, blend until combined.
- If your batter is runny add 1 tsp of arrowroot flour, blend and let it sit for 4 minutes
- Pour batter onto greased griddle to form 3 inch pancakes. Flip when they start to bubble, let the second side cook until done.