Tag Archives: Pancake

Pumpkin-Full Recipes

10 Oct

…drum roll please…

It’s wellness Wednesday! Did you all complete the workout from last week? If not..what are you waiting for?!

On a sweeter note..

Pumpkin is everywhere.

At cider mills, outside of grocery stores, on shelves, in recipes, used as decorations..you cannot escape the pumpkin! But why should you? Pumpkin gives you a hefty dose of vitamin A, a fat-soluble vitamin that’s responsible for how our skin looks, our eyes see, and can even improve our resistance to disease.

Not only are pumpkins the perfect accessory for your porch, but the seeds contain omega-3 fatty acids which are important for brain functions, mood, and memory performance; zinc which protects against osteoporosis; and iron which builds and maintains healthy muscles, blood, and regulating body temperature.

Roasted Pumpkin Seeds:

  • pumpkin seeds (cleaned and dry)
  • salt
  • olive oil

Preheat oven to 400degrees. Spread seeds on a baking sheet in an even layer. Drizzle with olive oil and sprinkle with salt. Bake for 15-20 minutes or when they start to brown.

Pumpkin Spice Pancakes:

  • 1/4c. oats (old-fashioned)
  • 1/4c. pumpkin (canned)
  • 1/2 banana, mashed
  • 1 egg
  • 3T. milk or yogurt
  • cinnamon, nutmeg, pumpkin pie spice

Mix all ingredients together. Pour into a non-stick pan or a griddle. Cook until little bubbles form on top, flip and cook until its cooked through. Top with Greek yogurt, peanut/almond butter, maple syrup, and the other half of the banana!

(180 calories, 2g. fat, 10g. protein, 5g. fiber (nutrition is an estimate without the toppings. don’t quote me!))

Have you heard the latest Starbucks threat? Diehard Starbucks Pumpkin Spice addicts, close your eyes.

Thanks to a spike in demand this year for the sugary, milky, coffee concoction,  some Starbucks locations are periodically running out of the pumpkin spice syrup  that gives the drink its distinct flavor (source)

How on earth are we supposed to bounce back from this?! Simply make your own.

Emergency Homemade Pumpkin Spice Coffee:

  • 1c. non-fat milk
  • 2T. pumpkin
  • 1/2t. vanilla
  • 1/2t. pumpkin pie spice
  • 1/2t. sweetener of your choice
  • 1/2c. brewed coffee

Combine milk, pumpkin, vanilla, pumpkin pie spice, and stevia in a saucepan over medium-high heat. Whisk. Add coffee.

you will survive the shortage

Pumpkin Chili:

  • 2lbs. lean ground beef, turkey, chicken, or tofu
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 (15 ounce) cans of kidney beans
  • 1 (46 fluid ounce) can of tomato juice
  • 1 (28 ounce) can of diced tomatoes, undrained
  • 1/2c. canned pumpkin
  • 1T. pumpkin pie spice
  • 1T. chili powder
  • 1/4c. sugar
  • salt and pepper to taste

Brown meat of choice and drain. Add onion and bell pepper, cook for ~5 minutes. Stir in beans, tomato juice, diced tomatoes, and pumpkin, pumpkin pie spice, chili powder and sugar. Simmer ~1 hour.

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How are you doing on the workout-front? Do the workouts seem doable?

What’s your fave way to enjoy the ingredient of the month?

Whole Wheat Yogurt Pancakes

26 Aug

I forgot what it feels like to be a woman again..cravings this week are OUT OF CONTROL! There’s quite a possibility that if you put anything edible in front of me, I’d devour it. All of it.

I’m going with the flow it this is what it takes 🙂

Going along with the cravings, I’ve been longing for pancakes. Not the Bisquick kind (though nothing is wrong with them), but homemade ones. Either with oats or whole wheat flour, I’ve been experimenting and I think I’ve nailed it.

I wouldn’t say this recipe delivers fluffy, moist pancakes, but rather, hearty and oaty-textured ones with an earthy flavor that leaves you feeling full and not fully weighted down.

Another plus, it’s a single serving recipe! One large pancake or 2-3 smaller ones. Great for people who are greedy, like myself, and don’t want to share the wealth or have leftovers.

In the mix:

  • 1/4 cup whole wheat flour
  • 1/4 cup oats
  • 1 teaspoon baking powder

Whisk together.

  • 1/4 cup low fat plain Greek yogurt (you could try a flavored yogurt if you’re adventurous)
  • 1 teaspoon vanilla extract
  • 1 egg white

Stir to combine. Mix the dry ingredients into the wet ingredients. Pour into a sprayed pan over medium heat. Cook until little bubbles form on the top, then flip and cook until the middle isn’t runny.

A peanut butter fiend, I topped my pancake with freshly ground honey roasted peanut butter and served strawberry jelly (because I didn’t have any syrup) on the side. A cut-up apple (core included) rounded out the breakfast!

This recipe worked for me; it was more grainy than fluffy, but that’s what I expect when it’s a healthier-style pancake..no? I think I spent this past week searching for an easy, minimal ingredients (ingredients that a non-health nut normal person would have on hand), and little assembly required recipe for a whole wheat pancake. Many of the recipes I found didn’t fit the bill (not to say they didn’t sound AMAZING, but I didn’t 1) have the ingredients, 2) have the time/patience, or 3) have an army to feed) so I took ingredients from all of the recipes I found and made my own.

Enjoy!