Pumpkin banana nut butter pancakes

Dang... these are good! And they healthily, kid and mom approved! Now, I winged this. So, you may need to play around with the ingredients a little for you liking.  These are a slightly wetter pancake. So keep that in mind when making them. Okay, let's go...

2 ripe bananas 

2 large eggs

1/4 cup of any nut butter ( we used peanut) 

1/4 cup of pumpkin purée 

Less than 1/4 cup of coconut flour ( just enough to thicken it) 

1/2 tsp of pumpkin pie spice

1/2tsp of ground cinnamon 

A splash of vanilla extract 

 

Place all ingredients in a food processor and blend. Make sure to scoop down all side to make sure it's well blended. 

 Fry in a generous amount of extra virgin coconut oil.  When you ladle the batter  into the frying pan, circle the the ladle on top of the pancake flattening the wet batter out. These pancakes hold up better if they are thiner. They also take longer to cook then you would think. About 3 mins or longer until they can be flipped . 

We topped ours with lots of kerrygold butter,and for a treat we had a bit of maple butter on them. (Maple is not GAPS legle)  and we drizzled yummy homemade elderberry syrup all over it! After all, we are fighting a yucky cold...

Happy ( yummy) Tuesday !