Happy Friday! I’m so glad that its the end of the week. Its been a busy one, and nothing sounds better than sleeping in tomorrow morning. It was still dark when I woke up at a quarter to seven this morning. We set our clocks back this weekend in Germany, and on the one hand I’m relieved that the mornings will be brighter, but on the other I dread pre-5pm sunsets.
I wanted to make pumpkin bread last night but ran out of time, and so this morning I decided to make a healthy pumpkin pancake. What could be better before an easy run on a cold, dark morning? This recipe worked really well, but be patient before trying to flip the pancakes. The top should have lots of little bubbles.
You could top this with maple syrup or honey, but for a pre-run breakfast I decided to use almond butter. Feel free to stir in some fresh or frozen fruit. Apples would be wonderful, but frozen raspberries were surprisingly good, too!
1/4 cup pumpkin puree
dash of milk (don’t worry about being too precise, I used appr. 1 tablespoon of coconut rice milk, but any milk would work)
1/2 teaspoon sugar
1/3 cup oats
1 tablespoon whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
dash of salt
1/2 cup fruit, chopped if necessary (optional)
toppings of choice
1. In a medium bowl, mix together the wet ingredients.
2. Stir in the dry ingredients mix until just blended. Set aside for 5 minutes.
3. Heat a nonstick pan over medium heat, spray with cooking spray.
4. Pour half of the batter into the pan and sprinkle with half of the fruit. Cook until the top is covered with small bubbles, and then carefully flip. Cook for another three to 5 minutes, until cooked through.
Makes 1 giant or two medium sized pancakes.