Pumpkins and Pancakes

I am happily settling in to the swing of things. My days are busy but not overwhelming and I’m maintaining a happy balance of work, school and play. Clearly I need to be just the slightest bit more organized, though, so that I can squeeze in a few more blog posts in the week! So much to blog so little time!

I wanted to share a new addition to the breakfast rotation. It’s cooling down in the mornings so I’m not having big green smoothies quite as often – I still do enjoy them, after I’m bundled up in sweats, wool socks, my favourite hoodie and nestled underneath a blanket next to a space heater…

I make pancakes every once in a while using spelt, buckwheat or oat flour. Or if I’m feeling particularly lazy, I simply use Kodiak Mix. All of the outcomes are delicious but pancakes have a funny way of leaving me STUFFED at the scene, then famished an hour later. No bueno.

I’ve heard good things of this recipe for protein pancakes. I never thought I would be one to have protein powder as a dietary staple, but it really does help to power me through busy mornings.

Here’s one variation with bananas (cooked inside) with drippy almond butter and raspberry chia jam

and another with pure pumpkin and dark chocolate mixed into the batter with bananas, almond butter and pure maple syrup.

Besides enjoying these comforting short-stacks for breakfast, I’ve officially crossed over into the dark orange side: PUMPKIN EVERYTHING.

Pumpkin Pie Smoothie — You can find the recipe over at YYsCene Magazine, where I contribute posts weekly

Pumpkin Overnight Oats.

  • 1/3  c. oatmeal
  • 1 tbsp. Sunwarrior protein powder
  • 1 tbsp. chia seeds
  • 1/4 c. pure pumpkin puree
  • 1/2 c. almond milk
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger

Leave in the fridge to soak overnight and top with pure maple syrup, chopped pear, almond butter, and trail mix.

 

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