Pumpkin Banana Pancakes

I've been on a pumpkin kick since September making soups, muffins and all kinds of goodies, why not pancakes too! This recipe is easy, gluten free, paleo and delicious. Pancakes are a great treat any day of the week! I had mine a la mode with pumpkin ice cream... Yummy! Enjoy! 


  • ½ cup pumpkin puree

  • 1/2 cup ripe banana, mashed (about 1 banana)

  • 2 eggs

  • 1 tablespoon coconut oil, melted

  • 2 tablespoons maple syrup

  • 2 tablespoons canned coconut milk

  • 1 teaspoon vanilla extract½ cup almond flour

  • 1 tablespoon coconut flour1

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon sea salt

  • ¼ teaspoon baking soda

  • ¼ cup raw pecans or walnuts chopped and light toasted (optional)

  • handful of raw shredded coconut (optional) 


Heat griddle or non-stick skillet over medium heat. In a large bowl add pumpkin, eggs, banana, coconut oil, maple syrup, coconut milk, and vanilla and using a hand mixer combine the ingredients until smooth and blended.

Add almond flour, coconut flour, cinnamon, salt and baking soda to the wet ingredients and mix again with hand mixer until everything is incorporated.

Melt 1 teaspoon of additional coconut oil in a skillet making sure oil coats the bottom evenly. Then add about 1/4 cup to about 1/3 cup batter to the skillet to make a pancake size circle. Allow the pancakes to cook on one side for 3 to 4 minutes. You do not want to flip the pancakes too soon or they will break apart. It’s important to allow them to cook on one side until golden. Then carefully, using a spatula, flip the pancake over to cook on other side.

Continue with remaining batter. Again, making sure these cook on the skillet to allow them to flip easily. These are not cook like your traditional pancakes. Also, keep the heat on medium to avoid them from burning. Throw the nuts and coconut into the batter when you see it cooking more.