Coco's Happy Pancakes: Pumpkin Banana Love

Happy January everyone! I recently got back from home over in Canada, attempting to blog whilst I was away I decided to fully lounge into the luxury of a holiday, but now that I am back I am super excited to share one of my favourite recipes with you on my blog. This is probably one that I cook most often and one that I get praised for. I have to say I am seriously working on the "Healthy Cooking" concept. I love eating this way, but things don't go right all the time and I believe it takes lots of patience, forgiveness and giggles to get it right, and thats exactly how this pancake recipe worked for me.

I like to call these pancakes "Coco's Happy Pancakes", Ok well I hashtag every picture of the pancakes I make on Instagram with #Coco'sHappyPancakes, but seriously having these as a late brunch on a Sunday morning just makes me super happy. *Oh and I quick side note I have many different variations of these pancakes and I cannot wait to share them all on this blog, but for now I want to share with you these first ones I have made. I started working on this recipe from the beginning of September when the "Squash, Pumpkin" family was just rolling into season, so these lovelies are my Happy(Vegan) Pumpkin Banana Pancakes. *This recipe makes 2 servings.

Ingredients: 

Coco's Happy Pumpkin Pancakes with Buckwheat Granola

- 1 ripe Banana
- 3 Tbsp Pumpkin Purée
- 2 Tsp Vanilla Extract
- 1 Tbsp Chia Seeds
- 1/2 Cup Self Rising Flour
- 1/2 Cup Buckwheat Flour
- 1/4 Cup Oats
- 1 Tsp Baking Powder
- 3 Tbsp Coconut Palm Sugar
- Pinch of Salt
- 1 Tbsp Maple Syrup
- 1/2 Cup Coconut Milk
- 2 Tbsp Raisins (Optional)
- 7 Dashes of Cinnamon
- 1 Tsp Pumpkin Pie Spice



Directions:

1. Start by mixing the Flours, Oats, Baking powder, Sugar, Maple Syrup, Salt, Cinnamon, Pumpkin pie Spice (DRY Ingredients) in a large mixing bowl.

2. Next mash up your 1 super ripe Banana and mix in the Pumpkin Purée in a separate bowl for (WET Ingredients)

3. Add Coconut Milk to the Banana and Pumpkin Mixture (WET Ingredients) and add in your Vanilla Extract, and Chia Seeds. Allow this to sit for around 10 minutes or slightly more.

4. Now pour your WET Ingredients mixture into your DRY bowl, and mix together gently.
* The consistency of the pancake batter should be slightly runny so if it is too stiff add in a Tbsp of Coconut Milk, or Maple Syrup depending on your preference.

5. Now lightly grease your pan with some coconut oil and cook these little guys up!
* Lightly grease, and flip the pancakes once the sides begin to bubble.

I personally love topping off these pancakes with my "Buckwheat Granola" which I will share with you all very soon, and of course fresh Blueberries, Coconut Oil and Maple Syrup. *I am Canadian after all. I hope you all enjoy this recipe and it brings happiness into the new 2016!
xoxo
Coco

Happy Sunday