These quick and easy pancake medallions are very healthy and delicious. My 5-year-old loves them! If you don't have pumpkin on hand, just use a whole banana instead of half. Serve warm with your choice of toppings (maple syrup, jam, fresh fruit, honey, etc.).

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat banana, pumpkin puree, flour, eggs, honey, vanilla extract, cinnamon, and nutmeg together in a bowl until smooth.

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  • Heat a lightly oiled griddle over medium heat. Drop batter by small spoonfuls onto the griddle to form 1 1/2-inch to 3-inch pancakes and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Tips

Cook's Note:

Nutrition Facts

89 calories; protein 4.1g 8% DV; carbohydrates 12.6g 4% DV; fat 2.7g 4% DV; cholesterol 93mg 31% DV; sodium 72.4mg 3% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2015
I LOVE these! They taste like real pancakes and yet have only 3 tablespoons of flour and no sugar. They are easy and quick to make, and I like them with just a bit of butter for topping. This is a great creative healthy recipe. I will say that the serving size is ridiculously small--I eat one whole recipe, which makes 6 small dollar size pancakes--myself. I also use a whole small banana instead of half, so I won't have half a banana sitting around left over. You can cook these with just cooking spray in the pan, which should lower the fat content Read More
(3)

Most helpful critical review

Rating: 1 stars
01/25/2020
What am I doing wrong!!!:( I can t flip the pancakes with out breaking a part Read More
13 Ratings
  • 5 star values: 2
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/27/2015
I LOVE these! They taste like real pancakes and yet have only 3 tablespoons of flour and no sugar. They are easy and quick to make, and I like them with just a bit of butter for topping. This is a great creative healthy recipe. I will say that the serving size is ridiculously small--I eat one whole recipe, which makes 6 small dollar size pancakes--myself. I also use a whole small banana instead of half, so I won't have half a banana sitting around left over. You can cook these with just cooking spray in the pan, which should lower the fat content Read More
(3)
Rating: 4 stars
11/18/2015
These are a decent gluten-free pancake. I used coconut flour in place of the all-purpose. These definitely have a strong banana taste so don't expect them to be like traditional pancakes. They cooked well and the kids thought they were okay. If you want them to be nice and fluffy be sure to whip your eggs really well before you add any other ingredients. Read More
(2)
Rating: 4 stars
04/30/2017
these were pretty good..i cut this down to 2 servings and it made two smallish pancakes.. i think i would have liked it a little better if it called for mashed banana instead of chunks but i think that's just personal preference.. i completely forgot to add the honey but did add honey and maple syrup on the finished product.. threw in some chunks of dark chocolate but think milk chocolate chips would have been better.. also added some pb2 powdered peanut butter that was chocolate flavored but i didn't really taste it in the pancakes.. maybe 1.5 tsp was too little.. either way this is what i was looking for.. ty for the recipe Read More
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Rating: 4 stars
11/27/2016
Made a double batch. Used egg whites instead of whole eggs. Delicious results! Will try adding pumpkin pie spice next time. Read More
Rating: 5 stars
04/10/2020
I added a little more honey. Otherwise it was great! Read More
Rating: 4 stars
06/14/2016
The taste was very good -lots of banana flavor- but the texture was kinda off. Some of the pancakes looked like pancakes and others -well they just looked like a glob. It might be partially my fault due to my lack in flipping skills and the fact that I substituted wheat germ for flour but still they were a little thin for my taste too. I will definitely use this recipe again I'll just make a few adjustments. Read More
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Rating: 4 stars
01/02/2015
I actually rate these 3.5 stars but I rounded up instead of down because I don't want to kill this recipe with a low rating. I used a gluten free flour and I forgot to add xanthum gum so mine were quick to fall apart. I found that keeping them small and cooking them on low heat was the secret to getting them to cook right. The batter was a bit thicker than I prefer. Taste wise they were pretty good but not fab. I tried these because I had some pumpkin that I needed to use up. But I like the Deliciously Healthy Paleo Pancakes With Banana and Walnuts recipe better than this one which is a similar-type recipe. (As an aside I thought paleo meant no grains? Even if you substitute some almond flour I don't think you can call it paleo since its still got regular flour? Maybe I'm wrong?) Read More
Rating: 3 stars
03/07/2017
When I made it they took SO long to cook and were still doughy. Read More
Rating: 4 stars
10/29/2018
Needs more sweet and a little bit of cinnamon! Otherwise yum! Read More
Rating: 1 stars
01/25/2020
What am I doing wrong!!!:( I can t flip the pancakes with out breaking a part Read More