Healthy Pumpkin Pancakes
‘Tis the season! 🎃
While pumpkin is something that I tend to use many times throughout the year for the nutritional aspects of it, it’s the season of pumpkin. On my morning walk is was 44*, and I was so happy to have some healthy pumpkin pancakes with my morning coffee.
These pancakes are so easy with just a few ingredients. They’re so healthy for you and are a sweet fall breakfast staple you can add to your recipe box. It’s packed with fiber, healthy fats that fill you up, plenty of vitamins, and two very high anti-inflammatory spices; and they are so, so tasty. Personally, I paired it with our fall-spiced protein bites at Story, but you can also pair them with my Anti-Inflammatory Turmeric balls, a recipe I love so much and created as a healthy snack with my mom (and my dad still makes them to this day and incorporates them into his weekly diet).
Whether you have a pumpkin latte, pumpkin pancakes, or simply carve a pumpkin with family, enjoy this wonderful winter squash during one of the best months of the year. Enjoy the transition of the leaves and recognize the change of seasons. This change of seasons is representative of life, which is also always changing.
Enjoy. 🤍
Equipment: Blender, spatula, cast iron skillet, plates for serving.
Makes: 4-5 medium sized pancakes
Ingredients:
2/3 cup of gluten free oats
1/2 cup of pumpkin purée
2 large eggs
2 tablespoons of maple syrup
1 (heaping) tablespoon cinnamon
1 pinch turmeric and 1 twist of black pepper
1 .5 teaspoon vanilla
1 tablespoon ground flaxseed
Coconut oil for the pan
Toppings:
Gluten free cinnamon granola (I love Purely Elizabeth)
Raw Cashews
Maple syrup
Almond butter (no oil)
Recipe:
Blend all ingredients in a high power blender until smooth.
Place 1 tsp coconut oil on your cast iron skillet on medium heat.
Pour batter into medium size pancakes, flipping at 1-2 minutes once you see bubbles.
Top with maple syrup, raw cashews, almond butter, and granola. Fresh blueberries are also great.
Xo