Pumpkin Banana Pancakes

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe by Once Upon A Pumpkin.

INGREDIENTS

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

For pancakes

• 1 cup whole wheat flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. pumpkin pie spice
• 1/4 tsp. nutmeg
• 1/4 teaspoon ginger
• 3/4 cup pumpkin puree
• 1 medium-sized banana, mashed
• 3/4 cup almond milk made with the NutraMilk, plus a little more if needed
• 1 egg, lightly beaten
• 1 tbsp. coconut oil
• 1 tbsp. pure maple syrup
• 2 tsp. vanilla extract

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• In a large bowl, whisk together flour, baking powder, salt and spices.
• In a medium bowl, combine pumpkin puree, mashed banana, almond milk, egg, coconut oil, maple syrup, and vanilla until smooth.
• Add wet ingredients to dry ingredients and mix until just combined.
• Batter will be thick (if it is way too thick to spread on a pan add in a tablespoon or two of milk).
• Lightly coat a large nonstick skillet or griddle with coconut oil and heat over medium.
• After a minute or two, drop batter by 1/4-1/3 cup onto skillet (using a measuring cup works well).
• Cook until bubbles appear on top, about 2 minutes.
• Flip cakes and cook until golden brown on underside, 2 minutes.
• Repeat with more oil and remaining batter. Enjoy!