Ingredients
| bananas (about 1 cup) |
3
|
| pure pumpkin puree (about ½ (15 oz.) can) |
1/2 cup
|
| large eggs |
4
|
| baking powder |
1 tsp.
|
| Fresh fruit, to serve, if desired |
Directions
- In a blender, COMBINE banana, pumpkin, eggs, and baking powder. BLEND until smooth.
- HEAT a nonstick skillet over medium-low heat. SPRAY with nonstick cooking spray.
- POUR about 1 tablespoon of batter onto skillet and COOK until golden-brown about 1-2 minutes. Carefully FLIP and COOK until golden-brown on the other side, about 1-2 minutes. REPEAT with remaining batter.
- REFRIGERATE leftovers up to 3 days.
Nutritional Info
Per serving
| Calories |
160
|
| Total Fat |
5 g
|
| Saturated Fat |
1.5 g
|
| Cholesterol |
185 mg
|
| Polyunsaturated Fat |
1 g
|
| Monounsaturated Fat |
2 g
|
| Sodium |
70 mg
|
| Carbohydrates |
23 g
|
| Sugar |
12 g
|
| Fiber |
3 g
|
| Protein |
7 g
|
| Vitamin A |
270 mcg
|
| Calcium |
190 mg
|
| Iron |
1.7 mg
|
| Vitamin D |
1 mcg
|
| Folate |
40 µg
|
| Choline |
160 mg
|
| Potassium |
390 mg
|