Autumn is definitely my favourite season. I love the colours of the trees and wearing sweaters and jeans, but most of all I love the seasonal foods – especially pumpkin. I decided to put a pumpkin spin on my banana pancake recipe and also added in a few spices. The final creation was so delicious I just had to share it with you!  

Prep Time - 8 minutes
Serves 2-3 people

Ingredients

¾ cup banana – mashed (approx. 2 bananas)
2 eggs
¼ tsp. baking powder
1/8 tsp. nutmeg
1/8 tsp. cinnamon
¼ cup pure pumpkin pie filling
Coconut oil (to oil frying pan)
Pure maple syrup (for serving)

Method

1. In a large mixing bowl combine the eggs, cinnamon, nutmeg and baking powder.
    
2. In a separate bowl, combine the banana and pumpkin pie filling. “Fork” together until there aren’t any lumps.
    
3. Combine all ingredients and whisk together until a smooth and creamy texture is achieved.
    
4. Add the coconut oil to a medium sized frying pan and turn on medium heat.
    
5. Using a large tablespoon, slowly add the pancake mix to the frying pan (2 tablespoons of pancake mix per pancake).
    
6. Cook until each pancake can easily be scooped up with a spatula, then flip to the other side and cook until golden brown.
    
7. Sprinkle nutmeg and cinnamon on top and serve with maple syrup.