Makes: About 12 (4 x 4.5 in. squares)
Prep Time: 10-minutes; Cook Time: 14-17 mintues
Total Time: 24-27 minutes
Recipe developed by: Shannon Costello, RDN, LD with CFW
- 1 small very ripe banana (about ⅔ cup mashed)
- 1 large egg
- 1 ½ cups vanilla soy milk (or choice of milk)
- 1 cup pumpkin puree
- ¼ cup coconut sugar (or light brown sugar)
- 2 tablespoons avocado oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2-3 tablespoons chia seeds
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup dark chocolate chips
- ⅓ cup peanut butter chips
- ⅓ cup chopped pecans
- ⅓ cup chopped walnuts
- Or a combination of these
For Serving: maple syrup, blackstrap molasses, sliced banana, chopped pecans or walnuts, dark chocolate chips, vanilla yogurt, whipped cream
- Wash your hands thoroughly with soap and warm water.
- Preheat the oven to 425 F. Lightly grease a 13”x18” sheet pan, then line it with parchment paper and lightly grease again.
- In a large mixing bowl, mash the banana with a fork. Add egg, milk, pumpkin puree, sugar, oil. Vinegar, and vanilla extract. Whisk until well combined and sugar has dissolved.
- Add dry ingredients to bowl of wet ingredients -flour, chia seeds, pumpkin pie spice, baking powder, baking soda, salt. Slowly whisk the dry ingredients into the wet until just combined; do NOT over-mix. It’s okay to have some clumps.
- Transfer batter to prepared sheet pan and smooth into an even layer. Sprinkle your choice of toppings evenly on top of batter. Place in oven and bake for 14-17 minutes, or until slightly golden and cooked through (you may test doneness by placing a toothpick in the center of the sheet pan). Allow pancakes to slightly cool before transferring to a cutting surface to slice into about 4-inch by 4.5-inch squares. Serve with desired toppings.
- Allow leftovers to completely cool before storing in the refrigerator for up to 5-6 days or the freezer for up to 3 weeks.