Pumpkin Banana Pancakes (Grain Free, Dairy Free)

I put pumpkin pie spice into my pumpkin-flavored coffee from Trader Joe's. Does this make me basic, or just a human who loves pumpkin-flavored foods? Since when did loving fall become "basic"? These are the thoughts I have during Savasana at the end of yoga class. 

Pumpkin Banana Pancakes (Grain Free, Dairy Free) 

Grain, dairy, and refined-sugar free. They contain eggs, but if you use an egg replacer or a flax egg, these can be made vegan!

Serves: 3 | Time: 20 minutes 


4 eggs at room temperature

1 ripe, mashed banana

3/4 cup mashed/canned pumpkin

2 tablespoons coconut flour

1 tablespoon coconut sugar

1 teaspoon baking powder

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon

Dash of sea salt


Whisk eggs, banana, and pumpkin together until you reach a smooth consistency

Add in coconut flour, coconut sugar, baking powder, vanilla extract, pumpkin pie spice, and cinnamon

In a pan, heat 1 tablespoon of coconut oil on medium for 1-2 minutes

Slowly pour pancake batter into the pan to form individual cakes

Turn heat to low and cook pancakes on each side for 5 minutes, or until the sides of the cakes begin to lift and the tops of the cakes bubble

Flip cakes and cook them on their opposite side for 5 minutes

Remove pancakes from pan; serve with maple syrup and almond BUTTER!