October 15, 2012

Gluten Free Pumpkin Pancakes

Quick Announcement: We never received an email with a mailing address from the winner of our Hello Mango Bib Giveaway, which means we've pulled the next name out of the hat. The winner is...Katrina! Katrina, please email us with your mailing address at planteatcreate[at]gmail.com by the end of the week. Congratulations!

Posted by Kristin

Well folks, its official. Fall is here. I've busted out down vests and closed toed shoes (which really meant buying new ones since my feet are still swollen- boo) and even turned up the heat once or twice. This weekend greeted us with a slight frost on the grass and the need to curl up with a hot cup of coffee.

See how the field in the distance looks all white? Not snow (yet) but some good old frostiness.

Along with all those things, my love of winter squashes, mainly pumpkin and butternut squash, has come out in full force. So I was pretty psyched when I received a sweet email from my friend Ana at Natural Renewal with a delicious recipe for Gluten Free Pumpkin Pancakes. I'll let Ana take the lead from here:

Gluten Free Pumpkin Pancakes

Made at Home!

Last week a health/nutrition conscious friend inspired me to try making banana pancakes in a similar style to these...but since its fall its everything pumpkin! These turned out to be one of the best of the season so far! They are easy, gluten free, high fiber keeping you full all morning, and so tasty!

For macro counters: 20 grams protein, 5 fat, and 10 carbs per serving

For Practical Nutrition Members: 1 protein, 1 fat, 1 fruit per serving

(Batch makes 2 servings)

Ingredients: 2 eggs, 4 egg whites from egg (not package), 1/2 cup fresh baked or canned organic pumpkin, 1/2 banana, 2 tsp. cinnamon... 2 tbsp. Coconut oil for cooking pancakes

Blend all the ingredients on low until well combined (you might have to re-blend them half way through the cooking process). Let the coconut oil heat up in the pan and pour your desired size pancake into the pan. Allow the pancake to bubble and then carefully flip.

Cook until brown and no liquid is present. Remove from the pan and add more oil for next cake.

Serve with sliced banana, coconut flakes, or anything else you are inspired to do! Must be eaten while enjoying a beautiful fall morning. Cup of green tea: optional but highly recommended!

Thanks Ana. This looks like the perfect fall breakfast!

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