3/4 c. whole wheat flour
3/4 c. all-purpose flour
2 tbsp brown sugar
2 tbsp ground flaxseed
1/8 tsp salt
1 tbsp baking powder
1/2 tsp pumpkin spice
1/2 tsp cinnamon
1 ripe banana, mashed
1-1/3 c. vanilla soy milk or 1% milk
1/2 c. canned pure pumpkin
1 tsp. vanilla
1/2 c. each dark chocolate chips and dried cranberries, or to taste :)
Optional: 1/2 cup pecans
Mix your dry ingredients and wet ingredients in separate bowls. Combine your wet ingredients into your dry and stir just until mixed. At this point you can fold in the chocolate chips and dried cranberries, or you can choose to sprinkle them onto each pancake separately. Pour 1/4 c. batter per pancake over a griddle and cook at medium-high heat. Healthier topping suggestions include almond butter or vanilla greek yogurt. These fall more into the "indulgent" category and really don't need much extra to be delicious!
Makes 10-12 pancakes, depending on how big you like them!
Recipe adapted from Meal Makeover Moms
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and endurance athlete residing in southwest Virginia alongside her husband and dog. Through this blog she aims to share favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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