It’s pumpkin season! As I’m sure you can already see, there is pumpkin flavored everything! So it’s the perfect time of year to share one of my favorite pumpkin recipes— my Savory Pumpkin Pancakes. The beauty about these pancakes is that they are not only delicious and nutritious, but they are so versatile! You can eat them any time of day as a snack, couple them with your favorite meat or poultry for a meal, or have them for dessert by adding some sugar-free syrup, yogurt, fruit or honey. The possibilities are endless!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
SAVORY PUMPKIN PANCAKES
1/4 cup oat flour (can sub whole-wheat flour)
3 egg whites
1/2 cup canned pure pumpkin
1/4 cup unsweetened almond milk
1/2 tsp. baking powder
1/4 tsp. each: sage, rosemary
Salt and pepper, to taste
1 TB coconut oil (if you don’t have coconut oil, you can sub for another)
How to Prepare:
1. In a small bowl, mix together all of the ingredients except for the coconut oil until they are thoroughly combined and a smooth batter is formed. Set aside.
2. Lightly coat a large skillet with non-stick cooking spray and heat the coconut oil over medium low heat until it is liquid form. Gently grab the handle of the skillet and swirl the oil around to coat the bottom of the pan.
3. Spoon the batter onto the pan to form three to four pancakes and cook for approximately three minutes or until the edges are dry and the batter bubbles towards the center and the bottoms are golden brown.
4. Flip and cook for roughly another two to three minutes or until the pancakes are firm in the center. Enjoy!
Per serving (recipe makes 1): 300 calories, 17 grams protein, 24 grams carbohydrates, 15 gram fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.