I've been craving all things "Fall" again. Hurry up, Fall! So, since I hadn't made any pancakes in a while, I decided to make some pumpkin pancakes yesterday. My son loved them, and so did I! I made a similar recipe a while back (before I had followers...), but I think this is a much better recipe. The bananas brought in some natural sweetness, and I used my own pumpkin pie spice in the mix. Again, if you are a syrup lover, these would be great topped with some maple syrup! I am not a fan... so my son and I eat them plain (although, I'm sure he would love some sugary syrup on top!). They are good either way!
3/4 cup Arrowhead Mills Multigrain Pancake Mix
1/2 cup plus 2 tbsp milk
1 tbsp canola oil
1/4 cup pumpkin puree
1 tsp pumpkin pie spice*
1 tsp agave nectar
1 banana, chopped
Heat skillet over medium-high heat and spray with non-stick spray. Mix all ingredients, except banana, in a medium bowl and stir until smooth. Fold in banana chunks until evenly distributed. Pour batter in skillet to make 4 or 5-inch rounds. Flip pancakes when bubbles start to form on top, then cook for another minute or so. Serve and enjoy!
*Note: If you are like me, and don't normally have store-bought pumpkin pie spice on hand, Click Here for a recipe to make your own pumpkin pie spice.