Gluten Free Pumpkin Spice Pancakes

Pancakes are a frequent dinner treat on Sundays for us. There is nothing better than some warm, fluffy pancakes to end a great weekend. These don't have a bad ingredient in them - they're gluten free, refined sugar free, and full of tasty, healthy ingredients. I decided to add a little seasonal twist to these this time, with the addition of pumpkin and some fall spices. Not to be basic, but god I love a good pumpkin recipe. Who doesn't!? 

For once, I am not using my coconut or almond flours (I actually ran out of the almond, and it's hard to find almond flour that isn't almond meal). This recipe calls for oat flour, which you can buy, or is super simple to make in a food processor. I've said it before and I'll say it again, if you guys don't have a food processor, get one!!! I use it in most of my recipes - it's so worth it!

These make enough pancakes for Nick and I. Sometimes we have some left over, sometimes we don't... oops! Oh and by the way, these only take 10 minutes to make!!! Enjoy.

Recipe:

• 1 1/3 cups oat flour
• 1 large egg
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup pumpkin puree
• 1 heaping tbsp raw honey
• 1 cup nut milk (I've used almond and cashew)
• 2 tbsp greek yogurt (organic, full fat)
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice (optional - just do 2 tsp cinnamon if you don't have it)

Directions:

1. Mix the dry ingredients together in a large bowl.
2. Add all the wet ingredients to the dry and whisk until batter is smooth.
3. Let sit for a minute or two while the pan is heating up - the batter will thicken slightly.
4. Scoop batter into the pan to create pancakes!
5. Enjoy!!

Pumpkin Protein Oatmeal

I love having oatmeal for breakfast, but lately I've been really trying to incorporate some more protein into my morning meals. If I'm not having my usual shake or eggs, I find it hard to make sure I'm getting enough! This recipe is delicious, quick, and warming - perfect for these chilly winter days we're having, plus it is packed with nutritious ingredients and a good amount of protein. Better yet, it only takes about 10 minutes to make!

You can play around with toppings for this, but I went with cinnamon (which is a wonderful, warming spice in the winter, plus it balances blood sugar), cacao nibs for a little crunch (these little guys are loaded with iron, magnesium, fiber and so much more!)., and a little maple syrup for sweetener!

Ingredients:

• 1/2 cup old fashioned oats
• 1/2 cup almond or coconut milk
• 1/2 cup water
• 1/2 ripe banana sliced
• 1/4 cup pumpkin puree
• 2 egg whites (remove the yokes)
• 1 tsp vanilla extract
• 1/2 teaspoon pumpkin pie spice (or you can do a mixture of ground cloves, cinnamon, & nutmeg)
• pinch of cinnamon
• pinch of sea salt
• cinnamon & cacao nibs for topping

Directions

• In a sauce pan, combine the milk, water, banana slices, pumpkin puree, spices and salt over medium to high heat. Bring to a boil.
• Once the mixture is boiling, add the oatmeal and bring down to a simmer. Cook until almost all the liquid is absorbed and the oats are soft.
• Pour in the egg whites and stir constantly so that they mix well (otherwise you'll get chunks of egg whites in the oatmeal). Cook for about 1-2 minutes.
• Place into a bowl and add your favorite toppings! You could do the toppings I chose, or something like an almond butter drizzle with pumpkin seeds, fruit or pretty much anything your heart desires!

*Recipe adapted from Eating Bird Food

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Pumpkin Cake Cookies

I'm back with yet another delicious (and surprisingly healthy), pumpkin recipe! This one is, as most of my recipes are, extremely easy. Just a few ingredients, no special tools needed. These are moist, fluffy, delicious little cake cookies that you can eat pretty much any time of the day. Yes, I do eat them for breakfast occasionally... Oops!

To make these it is super simple: mix all the wet ingredients together (pumpkin puree, eggs, vanilla, coconut oil (melted), and honey). Make sure that there are no clumps and everything is mixed well - a whisk works great for this. In a separate bowl, mix all the dry ingredients (coconut flour, spices and baking powder). Add this mixture to the wet ingredient bowl, and mix well. Finally, add in the dark chocolate chips. 

Line your baking sheet with parchment paper, and scoop about a tablespoon size for each cookie onto the sheet. Bake at 375 degrees for 10-12 minutes (sometimes, I leave them in a little longer to get them a bit firmer). Cool for about 10 minutes. These are best served warm, but like I said, I also eat them for breakfast on occasion... 

Ingredients:

• 3/4 cup pumpkin puree
• 1/4 cup coconut oil melted
• 5 eggs
• 1 tsp vanilla extract
• 2 tbsp honey
• 1/3 cup coconut flour
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1 cup dark chocolate chips

*I usually make a double recipe - the original recipe is pretty small.

*Adapted from Paleo Grubs

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