It’s October – which means it’s the month of all the pumpkin things (especially for us “basic” ladies lol). I have been trying to find more ways to incorporate pumpkin into my diet since it’s in season and so insanely good for you!

Did you know pumpkin is:

• rich in vitamin A’s, C, E, iron and folate
• has a high antioxidant content
• It’s vitamin A, Lutein and Zeaxanthin content make it good for your eyesight
• it’s vitamin c, fiber and potassium content make it good for your hearth health
• it’s good for your skin
• and it’s great for your digestion!

This pumpkin banana pancake recipe is easy to make and a super yummy way to get in your pumpkin during this fall season!

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INGREDIENTS:

wet ingredients:

• 3 eggs
• 2/3 cup coconut milk from the can (make sure to stir the milk before you use it since it will more than likely be separated)
• 1 ripe banana, mashed
• 1/3 cup of pumpkin puree
• 2 tsp vanilla

dry ingredients:

• 2 1/2 cups almond flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp tocos powder (optional)

other:

• coconut oil or ghee for the pan
• sliced banana for topping
• hemp seeds for topping
• maple syrup for topping

DIRECTIONS:

1. combine your dry ingredients in a large bowl. In a medium sized bowl whisk your eggs and then add your other wet ingredients until smooth.
2. pour your wet ingredients over your dry ingredients and mix until well combined.
3. coat your pan with coconut oil or ghee over a medium/low heat.
4. once the pan is well heated add your batter in smaller scoops, use a spatula to flatten the batter so it’s thin.
5. Once the batter is bubbling and firm around the edges flip the pancakes.
6. repeat with the remaining batter. Top pancakes with maple syrup, hemp seeds, and sliced bananas and enjoy!

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