There was a change in roles this past week. I extended my workout to add some strength training while my hubby made some pancakes. I yelled directions from the living room and he followed. It was great to have pancakes again and with fresh pumpkin we picked ourselves. You’ll find that pancakes are one of my favorites and we have them alot around here, so you might be learning new ways to make them too.
I helped Marc prepare them only by guestimating how much pumpkin, water, milk, oats and banana to use. He made a marvelous mixture, which resulted in some great vegan pancakes for a Sunday breakfast and great frozen as well. I love that we can now share most of our food with R and I don’t have to worry about feeding her something healthier. We all eat the same food, yes she loves her veggies. If you start young, they’ll have a taste for fruits and vegetables. She has yet to try sugar. Even for her birthday I plan to make her a sugar less cake, only sweetened with banana. I don’t doubt she’ll love it, because we love it. Fingers crossed I guess. But back to my pancakes.
The chocolate chips and cacao nibs (yes we added both) made these pancakes Ah-Mazing!! So good!! And they tasted great the next morning for breakfast. Why is it that pumpkin can be added to most anything and taste delicious?! It really is versatile, sweet or savory. I don’t go for the pumpkin lattes as much as I go for pumpkin smoothies and desserts. And of course breakfast.
We go for simple in our house on most mornings, so you’ll find this recipe to be easy. I love that they are flourless and vegan, but yet they taste like a traditional pancake but with more cinnamon and spice. 😉 Perfect for a holiday breakfast and fits well for the Fall season. Pumpkins are kind of the craze during the Fall and I am okay with that. I kind of go through a pumpkin craze myself. I freeze lots of pureed pumpkin, so when it’s 90 degrees outside and I am craving cold weather as much as I am craving pumpkin smoothies, I can have a pumpkin smoothie.
I use the staples in our house, such as rolled oats, banana, almond milk, cinnamon, hemp seeds and pumpkin of course. There’s really nothing to these.
Hope you’ll enjoy them as much as we do. They are great frozen and then reheated for later as well. Frozen pancakes and waffles make for a great breakfast on those mornings when the kiddos or the hubby or even you, want a “fancy” breakfast but don’t have the energy or the time to prepare one.
Flourless Pumpkin Chocolate Chip Pancakes, a great #vegan breakfast via @wholesomelybry #breakfast #healthyeats Share on X
- 1½ c rolled oats
- ¾ c pureed pumpkin
- 2 Tbs hemp seeds
- 1 ripe banana
- ½ c almond milk
- ½ c water
- ¾ tsp cinnamon
- 1 Tbs cacao nibs (optional)
- ¼ c dark chocolate chips
- Place all ingredients in a blender, except for cacao nibs and chocolate chips and process until smooth.
- Fold in cacao nibs and chocolate chips.
- Pour mixture onto a lightly greased griddle or a greased skillet. Make sure griddle is between 300-350 degrees or medium heat for skillet.
- Flip once bubbles form and opposite side is browned.
- Enjoy with your favorite toppings, like PB and maple syrup 😉
Hope you all have a great weekend!! R is spending her last weekend as an infant. She’ll soon be turning one and it’s making me very emotional. I don’t want her to grow up any more. Why do they?! We have a new baby in the family and I am excited to spend the weekend holding her as much as I possibly can. She just might give me baby favor. Her pictures sure have. My brother and his significant other just had their baby a few days ago. Looking at her pictures make me miss that stage, and made me realize how much R has grown and changed.
I have a feeling it will be a weekend well spent!! Short and sweet today folks……
Until Next Time Be Whole and Be Fit
OMG — PUMPKIN!!!!