Pumpkin Spice Banana Pancakes

Okay, let me start off by saying that I think “paleo” is one of the most obnoxious diets du jour. No cheese? No beer? No bread? That bleep is for masochists. And the gluten-free craze falls into the same category (unless you legitimately have celiac disease, in which, case, I’m really sorry and also, can I have that bread if you’re not going to eat it?).

Since I’m much more of an epicurean than a masochist, I generally bristle at the sight of gluten-free and paleo-friendly recipes. But I keep coming across a recipe for pancakes that has caught my attention, something involving two simple ingredients: a banana and two eggs. I may not be into fad diets, but I’m totally into healthier versions of not-terribly-healthy dishes, and I was also curious about how a banana and eggs could magically morph into pancakes, so I decided to give it a shot.

Pumpkin Spice Banana Pancakes

Being that it’s Flip the F Out Over Pumpkin S*%# season, I decided to make a pumpkin spice version of these super healthy pancakes. Also, I’ve seen a few versions of this recipe that feature the addition of oatmeal, and I followed suit because I thought it would give the pancakes a little more substance. The results were surprisingly good.

Ingredients (makes about six pancakes)

  • 1 banana
  • 2 eggs
  • 1/4 cup of quick oats
  • 2 tablespoons of pumpkin purée
  • Dash of cinnamon, nutmeg, and ground cloves

Directions

  1. Combine all of the ingredients in a blender and pulse until you get a smooth, pancake-batter-esque consistency.
  2. Heat a small nonstick skillet over medium-low heat.
  3. If desired, melt a small dab of butter in the skillet (I used butter but if you want to make it vegan you could use something like Earth Balance; you might even be able to get away with using no fat at all, but where’s the fun in that?).
  4. Slowly pour 1/4 cup of the batter onto the heated skillet and cook as you would regular pancakes: When you see bubbles on the top, use a spatula to carefully lift an edge of the pancake. If it’s golden brown, flip the pancake and cook the other side in the same manner. Repeat with the remaining batter.

Pumpkin Spice Banana Pancakes

 

Pumpkin Spice Banana Pancakes

Pumpkin Spice Banana Pancakes

Notes

I was pretty impressed with the way these turned out. They (of course) don’t have the fluffy, carb-tastic consistency of regular pancakes, but they’re pretty tasty in their own right, especially with the addition of the pumpkin purée and assorted spices. I calculated that, before the (somewhat necessary) addition of syrup and butter, they ring in at about 50 calories per pancake.

They’re a little less paleo if you add maple syrup, and they’re not paleo at all if you add butter, but if you don’t add those things you’re a masochist and we can’t be friends. They are gluten-free (as long as you use certified gluten-free oats) no matter what you put on them. Unless you put spaghetti on them, in which case they aren’t gluten-free, but we can definitely be friends because I desperately want to hang out with the person who likes pasta so much they use it as a pancake topping.