I thought today would be a great day to share one of my favorite pumpkin recipes. Since we had snow over the weekend and the temperatures dropped drastically, heart warming foods were in short order. Pumpkin is one such food that warms my soul!! And who doesn’t love pancakes.
Before I share these yummy & nutritious pancakes, which happen to be a seasonal favorite in our family, and a recipe I have shared before, I wanted to announce I am officially a certified Personal Trainer. It is such a relief to be done with the studying, which to be honest, I didn’t dedicate a lot of time to because of my kids and numerous jobs. Thankfully, it is something I already have a vast knowledge of because of my daily research, and a lot of the information crossed over from my run coach certification.
Officially a ACE Certified Personal Trainer and excited to start some sports conditioning for runners and possibly teaching some classes at Tailwind Fitness. Boom!! And I feel my children can actually have my full attention.
These are vegan and gluten free and packed with pumpkin and spice and everything nice. Even if you aren’t a pumpkin spice fan, I think you will enjoy these pancakes. They are not overpowering when it comes to spice, and their nutritional profile makes them worth trying. What’s even better, you only need a few ingredients. I used 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, besides goodness and vital nutrients. You could sub ground flaxseed in for the hemp seed.
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. Did I mention these are vegan?! 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. Even if you don’t go through the pumpkin craze like most of us, you should still try these.
I used 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. Pumpkin boosts vitamin C and fiber. Also, high in vitamin A and beta-carotene protecting eye sight and helping to prevent cancer.
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.
- 1½ c rolled oats
- ¾ c pureed pumpkin
- 2 Tbs hemp seeds
- 1 ripe banana
- ½ c almond milk
- ½ c water (or another ½ cup milk for added protein)
- 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 😉
A seasonal favorite - Flourless Pumpkin Chocolate Chip Pancakes #vegan & #glutenfree Click To Tweet
Hope Thursday treats you well and you have a great weekend.
Until Next Time Be Whole and Be Fit