Banana Pumpkin Pancakes

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Banana Pumpkin Pancakes

Banana, pumpkin, and eggs come together to create a soft texture making these pancakes perfect for babies and toddlers.


3 bananas (about 1 cup)
½ cup pure pumpkin puree (about ½ of 15 oz. can)
4 large EGGS
1 tsp. baking powder
Fresh fruit, to serve, if desired


1.) In a blender, combine banana, pumpkin, eggs and baking powder. Blend until smooth.

2.) Heat a nonstick skillet over medium-low heat. Spray with nonstick cooking spray.

3.) Pour about 1 tablespoon of batter onto skillet and cook until golden-brown about 1-2 minutes. Carefully flip and cook until golden-brown on the other side, about 1-2 minutes. Repeat with remaining batter.

4.) Refrigerate leftovers up to 3 days.

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