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We all love pancakes, and if you are eating a limited diet and are looking for ways to still enjoy the occasional treat with your kids, don’t miss out on this fabulous pancake recipe! It is literally the ONLY recipe I have been able to make for my family that everyone can eat and actually handles like a traditional pancake on the griddle.

The only thing I struggle with when I make pancakes is what else to serve with them. I enjoy making pancakes for my family on Saturday mornings, but pancakes by themselves just aren’t enough to provide a meal that will fill everyone’s stomachs. So do you cook up some bacon or sausage? Maybe, but I have learned that there just are days I can’t get it all done before kids are ready for breakfast.

So how do we boost up our pancake meal? Nut or seed butters! Our family favorites are almond butter or sunflower seed butter. And the beauty is that it only takes a minute to spread the butter on the pancake. And, make it better, add some sliced bananas on top, maybe a few chopped nuts, a drizzle of maple syrup, and voila! A filling, yummy, and EASY breakfast treat.

Ready for another tip? I have been known to quadruple this recipe and refrigerate or freeze the batter we don’t use. The trick with this recipe is to cook up only what the family will eat. These tend to get dry in the refrigerator, so you’re better off keeping the batter and cooking them fresh each time. It’s worth it, because these pancakes are super moist and worth every bite. It will take you back to those days when you could enjoy pancakes at your favorite breakfast restaurant. This time, you get to enjoy them at home.

Serves 4–6


  • 1 cup green banana flour
  • 1/2 teaspoon baking soda
  • 1/2 cup canned pumpkin
  • 1/2 cup water
  • 3/4 cup coconut milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon pure maple syrup


  1. Pour the flour in a medium bowl, add the baking soda and stir to combine. Add in the remaining ingredients and stir to get an even doughy mixture (don’t overmix!)
  2. Heat a non-stick pan or griddle and add about 1/4 cup of the batter to form a pancake. Let it cook for 1–2 minutes until the edges get golden brown and bubbles form on top. Flip and cook for another 1–2 minutes on the other side. Repeat.
  3. Serve warm with a drizzle of pure maple syrup, homemade jam, banana slices or other fruits of choice.

*NOTE — When pancakes are hot off the griddle, use parchment paper on the plate, otherwise they will stick to the plate.