Go Back
+ servings
Print Recipe
5 from 1 vote

Pumpkin Oat Pancakes With Caramelized Bananas

Moist, sweet, and oh so delicious with a cup of coffee for a crisp autumn breakfast or sweet treat. Topped with caramelized bananas makes the perfect autumn sweet treat that will be a huge hit with kids.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 8 Pancakes
Calories: 177kcal
Author: A Crazy Family

Ingredients

For the pumpkin oat pancakes:

  • 1 egg
  • 1 cup oat flour
  • 1 cup pumpkin puree
  • 2 teaspoons coconut oil or butter to grease the pan
  • 1 teaspoon vanilla essence
  • 2 teaspoons brown sugar or white
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • a dash of plant milk of your liking or regular milk just in case the batter is too thick

For the caramelized bananas:

  • 1 big banana or 2 small
  • 2 teaspoons sugar
  • 2 tablespoon coconut oil or butter
  • 1 teaspoon cinnamon

Instructions

  • If you don't have oat flour, just process 1 ½ cups oats in a food processor until you reach a smooth powder.
  • In a mediun bowl, add the pumpkin puree and the egg and mix everything until well combined. You can use a fork or a whisk.
  • Add the oat flour using a fine mesh colander to avoid any possible lumps.
  • Add the sugar, vanilla essence, baking powder, and salt and mix well until everything is well combined.
  • In a small pan, put a knob of coconut oil or butter and grease it evenly.
  • With the pan in medium heat, pour a big spoonful of the batter, form a round shape, and let it cook until you see the top gets dry. You can also use a circle mold to get perfectly round-shaped pancakes, in this case, you'll need to run a knife inside the borders to separate the batter from the mold.
  • Once one side is done flip it to cook the other side.
  • Make one by one and set aside until all of them are done.

To make caramelized bananas

  • Peel and chop the bananas into thick rings
  • In a small pan, put two spoons of coconut oil or butter on low heat.
  • Add two spoons of sugar and one teaspoon of cinnamon and mix well with the melted coconut oil.
  • Once the syrup is formed put the banana slices and let them cook for about 1 minute.
  • Flip on to the other side and let cook for another minute.
  • Once cooked set aside in a bowl or small plate, handle with care since they can get mushy very easily.
  • Serve the pancakes with some caramelized bananas on top, caramel syrup, and some sprinkled cinnamon, and enjoy!

Notes

  • Depending on the size of the egg you use and the consistency of your oat flour, you might need a splash of milk to make the butter a bit runnier, in this case just add a splash of plant-based milk or regular milk of your choice and mix well.
  • You can use oat flour or flour of your liking. If you want to make the pancakes gluten-free, just make sure to use a certified gluten-free one. While oats are naturally gluten-free, they can be contaminated with gluten due to contact with other grains during the harvest process.
  • You can make these pancakes ahead and just reheat them when ready to eat; they can last up to 4 days in the fridge in an air-tight container (if you can resist the temptation!)
  • You can also add any other fruit of your liking. Blueberries go incredibly well with these pancakes.
  • Of course, you can also top them up with a dollop of whipped cream or vanilla ice cream to make it even more indulgent.
  • Try adding chocolate chips to the batter to add extra sweetness to the recipe.

Nutrition

Serving: 1Pancake | Calories: 177kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 179mg | Fiber: 2g | Sugar: 5g