Pumpkin-Banana Pancakes

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! 

Ingredients:

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. 

Pumpkin-Banana Pancakes

Cranberry-Orange Pancakes

More Pancakes... yum! I need to get even more creative and start making some delicious syrups to go along with all these different pancake recipes! 

As I said in my mini-cranberry corn muffin post, I have been in the mood for cranberries lately. I think it is mostly because I cannot wait for fall... as usual! It is my favorite time of year with all the different colors and foods... I am already excited for Thanksgiving! 

Cranberries are usually around in the fall and winter, but you can probably find some frozen cranberries in your supermarket. I used frozen for this recipe since fresh were not available... I love orange and cranberry together! These two flavors are like butter and popcorn... they just go together! :) So, I thought some yummy cranberry-orange pancakes would be a delicious morning breakfast! As usual, my son gobbled them down... even though they weren't very sweet! :) Enjoy!

Ingredients:

3/4 cup Arrowhead Mills Multigrain Pancake Mix

1 tbsp Canola oil

1/2 cup plus 2 tbsp milk

2 tbsp orange juice*

1/2 tsp cinnamon

1 tsp agave nectar

1 tbsp flaxseed meal

1/2 cup fresh or frozen cranberries, thawed, rinsed, and chopped*

Heat a nonstick skillet or griddle over medium-high heat and coat with nonstick spray. In a medium bowl, combine all ingredients except cranberries. Stir well until moistened and smooth. Gently fold in cranberries until evenly distributed throughout the batter. Pour batter into round circles on skillet, and cook until bubbles begin to form on the top and edges begin to firm up. Flip and cook for another 1-2 minutes. Serve plain or with hot maple syrup! 

*Note: If you have fresh oranges on hand, you can use fresh squeezed orange juice and some orange zest for more orangey flavor and fragrance! I chopped the cranberries since I was serving these to my toddler son. I figured the whole cranberries would be a little too big for him. You are more than welcome to use whole cranberries if you desire! Dried cranberries would probably be fine in this recipe too! :)

Cranberry-Orange Pancakes

Peach Pancakes

Yum! I got some delicious juicy peaches the other day, and I wanted to do something different with them. I hadn't made pancakes in a while, and since it was Sunday, I thought it would be a great pancake morning! I made these yummy peach pancakes for my son. I added some flaxseed meal to this recipe for a boost of Omega-3! I was thinking of making a yummy peach syrup to go along with these, but my son was gobbling them up plain as usual, so I didn't feel the need to add more sugar.  You can serve these with some hot maple syrup if you like. :) Enjoy!

Ingredients:

3/4 cup Arrowhead Mills Multigrain Pancake Mix

1 tbsp flaxseed meal

1/2 cup plus 2 tbsp milk

1 tbsp canola oil

1/2 tsp vanilla

1/2 tsp cinnamon

1/2 tsp agave nectar

1 large peach, diced or pureed

Preheat a non-stick skillet or griddle to medium-high heat, and spray with non-stick spray. Mix all ingredients except peaches until thoroughly combined and smooth. Add peaches and stir to distribute evenly through the batter. Pour batter into pancake rounds on the skillet and cook until bubbles start to form on the top of the pancake. Flip and cook for another 1 to 2 minutes or until golden brown. Serve plain or with syrup. Makes about 6 to 8 four-inch round pancakes. 

Peach Pancakes

Coffee Chocolate Chip Pancakes

Don't you just love dessert for breakfast?! This has got to be my favorite pancake mix ever... so far...! I obviously don't give these pancakes to my son since they have coffee in them, but my husband and I LOVE these pancakes! We don't have them very often, so they are a special treat, and let me tell you they are so delicious! The first time I had these, my sister-in-law had gotten us a canister of mix, and I immediately thought, "Coffee and chocolate for breakfast?! Sounds perfect!"... then we tried them, and they were! Since I'm not a maple syrup fan, I drizzled mine with caramel sauce (you know, the kind you put on ice cream..?)! It was the perfect topping to this already decadent dessert... I mean breakfast... And it paired so well with my big mug of coffee (yes, more coffee...)! Try it sometime! :) I have found this at Cost Plus World Market, but you can also order it online at Mezzetta's website. Look under Kona Coast products. I am thinking of creating my own recipe for these sometime... Maybe I'll make them healthier... yeah, right! 

Coffee Chocolate Chip Pancakes

Blueberry Oat Bran Pancakes

So, I had this bag of oat bran that I had just gotten from the market, and I was looking online for what I could do with it, besides make it into a hot cereal for my son. I didn't have a bunch of it, but I wanted to incorporate it's goodness into something yummy. Woo hoo! Pancakes it is! As usual, I found a recipe online, got some ideas, and made my own creation. The batter was a little bit thicker than normal pancake batter, but it worked fine, and tasted delicious! And, of course, my son LOVED them! I was happy because oat bran is high in fiber, protein and B vitamins! :) Enjoy!

Ingredients:

1/2 cup Arrowhead Mills Multi-Grain Pancake Mix

1/2 cup Oat Bran

1 tbsp canola oil

1/2 cup plus 2 tbsp milk

1 tsp Agave Nectar

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 cup blueberries (fresh or frozen)*

In a medium bowl, combine all ingredients except blueberries, until smooth. Gently fold in blueberries. Spray a non-stick skillet with non-stick spray. Over medium-high heat, pour batter by the 1/4 cup-full into skillet. Flip when bubbles begin to form on top, or when edges turn light brown. Cook another 1 to 2 minutes. Serve with maple syrup, if desired.

*Note: You can use any fruit you like. I had a bunch of blueberries on hand and wanted to use them up. :) 

Blueberry Oat Bran Pancakes

Sweet Potato-Banana Pancakes

I think I make WAY too many pancakes! Here's another recipe if you need some more variety in your pancake breakfasts! ;) My son LOVES these just as much as all the other ones I make, although I'm sure he would love them even if I made them plain! :) These ones contain two of his favorites... Sweet potatoes and bananas! I personally love the texture of these... smooth and fluffy. I think maybe its because of the sweet potatoes. I added a little extra stuff for flavor and nutrition... I think orange goes well with sweet potatoes, and I love adding Flaxseed Meal for a boost of Omega 3! Enjoy!

Ingredients:

3/4 cup Arrowhead Mills Pancake Mix

1/2 cup plus 2 tbsp milk

1 tbsp Canola Oil

1 tbsp Agave Nectar

2 tbsp Orange Juice (if you want more orange flavor, use some orange zest in addition to the juice)

1 tbsp Flaxseed Meal

1/4 cup Sweet Potato Puree

1 medium banana, sliced or pureed

Mix all ingredients together until well blended and lumps disappear. Cook on preheated (375 F-400 F) lightly oiled griddle or pan, turning when bubbles form on surface and edges begin to dry. Cook for another minute or so until done. Serve and enjoy!

*Note: I'm sure these would be delicious with some maple syrup if you're a fan! My son still likes them plain, and they're easier for him to eat that way too! :) For thicker pancakes, use less liquid; for thinner pancakes, use more liquid. 

Sweet Potato-Banana Pancakes

Blueberry-Apple-Banana Pancakes

Pancakes, again?! Yes, I make pancakes for my son once a week or every 2 weeks. It's a special treat for him and as I said before, he LOVES them! And I don't feel so bad, since they're relatively good for him without syrup! ;) I've made some plain blueberry pancakes for him before, but I like to add a little more fruit (or sometimes veggies), and I love bananas in pancakes! They give a delicious natural sweetness! I also added a little bit of flaxseed meal for an extra boost of Omega 3! Yum! :)

Ingredients: 

3/4 cup Arrowhead Mills Multigrain Pancake Mix

1 tbsp Canola Oil

1/2 cup plus 2 tbsp milk, soymilk, rice milk, or water

2 tbsp flaxseed meal

2 tbsp applesauce

1/4 cup blueberries (fresh or frozen)

1/2 banana, diced or pureed

1/2 tsp ground cinnamon

1/2 tsp vanilla extract

1/2 tsp agave nectar

Mix the first 4 ingredients together only until lumps disappear. Stir in the remaining ingredients. Place about 1/4 cup sized scoops onto medium high (375 F-400 F) heated pan (I spray mine with non-stick spray). Spread out batter to make a circular shape. Flip pancakes when bubbles start to form on the surface and the edges begin to dry. Cook the other side until lightly browned. Serve and enjoy! This recipe makes about 6 to 8 four-inch pancakes. 

Note: For thicker pancakes, use less liquid. For thinner pancakes, use more liquid.  

Blueberry-Apple-Banana Pancakes

Pumpkin-Pear-Banana Pancakes

Ok, I know it's a mouthful! I've made many different versions of pancakes for my son! They make a great finger food for toddlers! He LOVES any pancakes I make him! I added some fruits that are delicious together! Pumpkin and pear go great together, and bananas make everything naturally sweet! I know pumpkin is out of season right now, but I love all the flavors and smells of fall, so I've been keeping some canned pumpkin on hand for my family. I personally am not a fan of maple syrup (I know, I'm weird), but I'm sure these would be delicious with a little drizzle of syrup over top. My son loves them plain, so that's how I'll serve them... as long as possible. ;) You can make your own pancake mix, or use a store-bought one. I think it is so much easier to use the store-bought kind. I like any of the Arrowhead Mills brand, but I usually use the Multigrain type. You can mix in any type of fruit (or veggie for that matter) with the mix and they will turn out great! I've also made blueberry, strawberry, apple, and sweet potato pancakes, or a mixture of a bunch of things like these ones. If you don't like chunks of fruit in your pancakes, you can puree the fruits before mixing them with the rest of the ingredients. My son loves them either way! 

Ingredients:

3/4 cup Arrowhead Mills Multigrain Pancake Mix

1 tbsp Canola Oil

1/2 cup plus 2 tbsp milk, soymilk, rice milk, or water

2 tbsp pumpkin puree

1 tbsp cooked diced pears, or pear puree

1/2 banana diced, or pureed

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

dash of ground ginger

1/2 tsp vanilla extract

1/2 tsp agave nectar

Mix the first 3 ingredients together only until lumps disappear. Stir in the remaining ingredients. Place about 1/4 cup sized scoops onto medium high (375 F-400 F) heated pan (I spray mine with non-stick spray). Spread out batter to make a circular shape. Flip pancakes when bubbles start to form on the surface and the edges begin to dry. Cook the other side until lightly browned. Serve and enjoy! This recipe makes about 6 to 8 four-inch pancakes. 

Note: For thicker pancakes, use less liquid. For thinner pancakes, use more liquid. For an extra nutritional boost, add a little bit of flaxseed meal to the batter before cooking! :)

Pumpkin-Pear-Banana Pancakes