3-Ingredient Pumpkin Banana Pancakes

It's officially fall and officially Pumpkin season. Last night I had a strong urge for maple syrup so I thought I would put a seasonal spin on the Banana Peanut Butter pancakes I made earlier this year and make 3-ingredient Pumpkin Banana Pancakes. These little cakes rock - they're dairy-free, gluten-free, and very low-cal. Every time I make them I get more and more obsessed with them.

I recommend cooking these in a pan on low heat and slowly. They definitely take some patience and time but it's always worth it.

My recipe made about 7 small pancakes. Total calorie count for the entire recipe is only about 250!

Ingredients:
1 ripe banana
1/2 cup pumpkin puree
3 egg whites
Optional ingredients:
1 tablespoon Chia Seeds
Dash of Vanilla Extract
Cinnamon to taste
Maple Syrup for serving

1. Blend all ingredients together in a food processor
2. Cook in a pan until each side is slightly browned
*I also used a tiny bit of coconut oil in the pan to keep them from sticking

Bubbling up

Pancake Stack

The Real Deal

I actually kept the pancakes in the fridge overnight so I could have them for breakfast. They stayed pretty well and were a great protein-packed sweet treat after my run this morning.

Pre-Half-Marathon Stretch this morning

As a side note, I'm running my 2nd half-marathon on Saturday - the Hamptons Half-Marathon. Hoping this stretch gets me to the finish line.