Healthy Fall Breakfast Pumpkin Pancakes You’ll Want To Prepare Everyday!

It is officially October! (Here we go again chilly days, hi!) Therefore, it is the ideal time to bring on all the warming and cozy pumpkin recipes and fill the house with the warming smells of countryside fall vibes!

If you’re like me and simply despise those overly complicated, 10+ not-everyday ingredients, that take hours to make and wait (while you’re desperately starving!) this one’s for you, my friend! These homemade cozy and delectable pumpkin & banana pancakes are ideal for rainy and cold fall and winter months full of warm flavors and nutritious ingredients!

Made with only a handful of ingredients that you probably already have in your kitchen or can easily get in your local farmer’s market, mix within 2 minutes, and already eat within 30 minutes makes it the perfect snack or dinner idea for busy, overwhelming, and stressful days!

Who doesn’t need the sweet, zesty, invigorating taste of warming homemade pancakes to highlight the countryside-fall-vibes and quietness?

Believe it or not, these super healthy pancakes are made without any of the additional artificial sweeteners (like 98% of all my recipes), only enriched with natural sweeteners to embellish the healthier end-product, and safely enjoy its taste and flavor!

Why You’ll Love This Recipe

This is the perfect quick and nutritious snack, meal, or start to the morning rush if you’re extremely busy, preoccupied, and simply overloaded with work or some everyday stress triggers. It’s full of fall flavors and perfect for these chilly, and cold waves of frostiness.

• Super easy to make
• 2 minutes to mix, ready in 20 minutes
• Satisfying & filling – never underestimate the deliciousness of “just a few ingredients” recipes, those are most often the best ones you eventually become addicted to!
• No additional artificial sweeteners – Yeah, we’re so programmed and accustomed to adding sugar and all other toxic sweeteners into everything we prepare, that we often disregard the power of natural and healthy sweeteners. But, surprisingly, they’re probably even better!
• Super healthy + vegetarian – vitamins and nutrients-rich ingredients such as pumpkin, bananas, plant-based (preferably homemade) milk, organic dark chocolate, and cinnamon, what else do we need?

Some Of The Benefits Of Eating A Pumpkin

Here are some of the possible benefits of eating a pumpkin:

Boosting Immunity – The rich vitamin A and C content of pumpkin might strengthen your immune system. Its iron, folate, and vitamin E content may also help to boost your immune system. In addition to beta carotene, pumpkins also contain iron, folate, vitamin C, and vitamin E, all of which help to boost immunity.

Sleep More Soundly – Pumpkin seeds contain tryptophan, an amino acid that aids in the production of the chemical known as serotonin. Serotonin plays a crucial role in encouraging restful sleep in addition to making you feel happy.

Promote Healthy Skin – Pumpkin has a lot of beta-carotene, a substance that naturally blocks light. Additionally, it has lutein, zeaxanthin, vitamins C and E, which can support vibrant, healthy skin.

Ingredients You Need

I am  O B S E S S E D with insanely simple, 15-30 minute; healthy, mood, health, and energy-boosting recipes, so I’m always dedicated to preparing those kinds of meals. Here are all the minimal + optional (for richer flavorfulness) ingredients! Here we go!

Plant-Based Milk – Personally, I use easily homemade oat milk, and it works just wonderful, it is a good source of vitamins A and D, and also the ideal cheap alternative to any dairy-containing milk, or even plan-based kinds of milk as they can also undergo high processing.  (1)

Pumpkin Puree – Make sure to use pure pumpkin puree, and do not mistake it for pumpkin pie filling. Added components like sugar, chemical additives, and spices give pumpkin pie filling its somewhat thicker consistency. However, unlike the filling, the flavor of pureed pumpkin is earthy rather than overly sweet, but it is pure, and fresh, and does not contain any fillers.

Whole Wheat Flour – It creates a structure. Natural sources of the protein gluten include various grains including wheat, barley, and rye. It functions as a binder, securing the food and giving it a “stretchy” characteristic. It’s a good source of protein, fiber, and a variety of vitamins and minerals. White or all-purpose flour and whole wheat flour can both be used in a recipe in the same proportions. Because it is unrefined, keep in mind that it creates a less fluffy texture than white flour. (2)

Honey – Honey may naturally sweeten and flavor the pancake, eliminating the need for extra sugars or artificial sweeteners.

Cinnamon – gives the cake a delightful warming effect and is filled with a variety of healthy nutrients that have antioxidant, anti-inflammatory, and antibacterial effects.. (2)

Salt – Without giving your pancakes a salty flavor, a sprinkle of salt will improve the overall flavor.

Bananas – Bananas always provide a spark to any meal and bring that freshness and natural sweetness when we become tired of basic, repetitive, and classic ingredients. Additionally, they offer crucial nutrients that may enhance mood, heart health, and blood pressure regulation. In addition to fiber, potassium, vitamin B6, and an array of other healthy components, bananas are reputable sources of vitamin C.  (3)

How To Make (Step-By-Step Instructions)

1. In a larger bowl smash a peeled banana, and 100 grams of pumpkin puree, then add 80 mL of plant-based milk (I used oat milk), 3 tsp of honey, 1 tsp cinnamon, 1 egg, 3 tbsp of whole wheat flour, a pinch of salt, and if you want, add some grated organic dark chocolate (optional)

2. Give it a quick whisk, until everything is mixed well. * If the mixture seems too liquid, add a little bit more flour.

3. For later serving, prepare a lager plate, and place a kitchen paper towel on it. That’s where you’ll put the pancakes once done. The paper towel will soak all the excessive oil and fat!

4. Spray a flat pan or griddle with oil and heat it up to medium heat.

5. Add a small ladle (or spoon) of your pancake mixture (I love smaller pancakes, so I comfortably add 3 or 4 into the pan).

6. Let it cook until you notice small bubbles and holes on the pancakes, then flip them using a spatula. Let the other side cook well. Repeat the same process for all other pancakes.

7. Place them on a plate, decorate with some Greek yogurt, and enjoy!

Tips:

• Don’t Flip Too Early – You should not flip when you notice small bubbles, but rather when the bubbles pop and create little holes on the surface of the pancake.

• If the pancakes are golden brown on the surface, but look like they’re not cooked well inside, reduce the heat!

• Use Vegetable Oil (instead of butter) (I use sunflower oil) – Butter provides pancakes the finest flavor, but it might burn in the pan and cause them to quickly turn brown, giving them a burned flavor. That’s why using vegetable oil instead may be a much better option.

• Make sure you’re using a non-stick pan, and add a reasonable amount of oil, so your pancakes don’t stick to the pan!

What Do They Taste Like?

These homemade pancakes have more of a healthier cookie taste, than a sugary dessert. It is not overly sweet, but still enriched by natural sweeteners! If you ask me, honey does its job 10 times better than actual sweeteners!

With the insane simplicity, deliciousness, and quickness you can not go wrong with preparing this recipe every week and experimenting with the taste by adding some other fruits like blueberries or apples or switching the spices you prefer more, and enriching the overall taste.

It is one of those tried-and-true comfort breakfasts or dinners that takes you back to a stress-free childhood. Pumpkin always emanates those nostalgic vibes, don’t you agree? Even just in a daydream!