Banana Pumpkin Pancakes

3 bananas (about 1 cup)

½ cup pure pumpkin puree (about ½ of 15 oz. can)

4 large eggs

1 tsp. baking powder

Optional: Fresh fruit to serve

1. In a blender, combine banana, pumpkin, eggs, and baking powder. Blend until smooth.
2. Heat a nonstick skillet over medium-low heat. Spray with nonstick cooking spray.
3. Pour about 1 Tbsp. 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 the remaining batter.
4. Refrigerate leftovers for up to 3 days.