Happy Monday! Here’s a delicious, healthy Fall recipe you can make this weekend, courtesy of my sister-in-law Meg and her husband Russell! Originally posted in 2014, the post and recipe have been updated a bit. Come back tomorrow for a recap from yesterday’s Dare to Bare event in NYC!
Hello again! Over the past two years my husband Russell and I have both had great success following Paleo-like diets off and on, especially when I originally lost 10 pounds in one month. Since then, we have evolved our eating style, maintaining a healthy balance which often includes Paleo friendly recipes. We’ve made a lot of omelets and frittatas in the past, but now that the leaves are falling and the air is crisp, we wanted to cook something that reflected the fall season. What better than a warm stack of fall themed pumpkin pancakes?
We struggled to find a recipe that was fluffy and tasty enough to stand up to a regular pancake. Some of our first batches, while tasty, left us with results that we could only describe as “scrambled pancakes”. We thought we were cooking them wrong because they were so crumbly and dense. To remedy this, we tried cooking them at a lower heat for a longer time, we tried different types of flour, and different wet and dry ingredients but couldn’t replicate the consistency of the traditional pancakes we grew up with. After scouring the web and trying parts from numerous recipes, we finally figured it out. Baking soda. Not all Paleo recipes call for baking soda, which is one of the things that makes these pancakes so fluffy and DELICIOUS!
Paleo Pumpkin Pancake Recipe
- 2 large eggs
- ½ cup pumpkin puree
- 2 tablespoons of sugar free syrup
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- ⅔ cup almond flour
- a dash of kosher or sea salt
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ½ cup pecans
- Heat a small skillet over medium heat with a touch of coconut oil. Add pecans. Toast for about 3 minutes or until pecans are fragrant. Be careful not to burn the pecans – shake the skillet frequently. (Note – these are for the topping. Feel free to leave them raw if desired or not use them at all).
- In a large mixing bowl, whisk together eggs, pumpkin, syrup, cinnamon, allspice, and vanilla until well blended.
- In a separate bowl, mix together the almond flour, salt and baking soda.
- Stir the dry ingredients into the wet ingredients, making sure there are no lumps.
- Lightly grease a griddle with your fat of choice (we used coconut oil) and turn on medium heat until a drop of water sizzles on the griddle.
- Pour the batter onto the griddle in whatever size pancakes you like. Cook until bubbles form on the top of the batter. Carefully flip and cook the other side.
- Stack and top with pecans and sugar free syrup (or whatever fun fall toppings you choose!). We also dusted ours with a bit of cinnamon.
*Note – you will see in the picture we served these with bacon (which makes every meal better). During our Paleo challenge, we learned that most bacon you can find at the grocery store is cured in sugar. We recommend Organic Sunday Bacon by Applegate which has less sugar than most and is cured in Paleo friendly, organic cane sugar.
If you love this recipe as much as we do, please share it on Pinterest, Twitter or Facebook!
If you’re looking for a healthier pumpkin bread, this recipe is for you!
Even though the weather is still hot and humid, I found myself craving all things Fall this week. As soon as we said farewell to Summer during Labor Day weekend, I started to dream of pumpkin bread, sweaters and tall boots, cool morning runs, and chai tea. This inspired me to spend time in the kitchen testing a few recipes. In 2012 I created a low-fat pumpkin bread with chocolate and peanut butter chips. Since then, during the Fall this recipe is always my top post as readers love the flavor combination. Yesterday, I whipped up this classic recipe, making a few changes which resulted in improved texture and flavor than the original.
This healthier pumpkin bread is perfect to enjoy before workouts or as an afternoon snack. After it cools, I slice the loaf into 12 slices and store in individual Ziploc bags so I can easily grab it and go. I hope you enjoy this updated version as much as I have this weekend.
Low Fat Pumpkin Bread with Chocolate and Peanut Butter Chips
- Granulated sugar, 1 cup
- Pumpkin, canned 1 cup
- 1/4 cup coconut oil
- Fage 0% Greek Yogurt or your favorite Greek Yogurt, 6 ounces
- egg white, fresh, 2 large
- 1 tbsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- Organic All-Purpose White Flour, 1 cup
- Whole Wheat Flour, 1/4 cup
- Salt, 1 1/2 teaspoon
- Baking Soda 1/2 teaspoon
- Semi-Sweet Chocolate Chips, 1/4 cup
- Preheat oven to 350*
- Combine first 6 ingredients in a large bowl, stirring well with a whisk, ensuring that you don’t over mix.
- In a medium bowl, combine flour, cinnamon, cloves, nutmeg, salt, and baking soda. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
- Spoon batter into a loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
After hot, sweaty Summer runs the only thing I crave is a smoothie. Most morning’s I will walk directly to the kitchen following a run to whip up a breakfast smoothie bowl even before taking a shower. Recovery from both the heat and the workout happen much faster if I eat something with carbohydrates and protein within thirty minutes of completing a workout.
When the teams at Fit Approach and Bob’s Red Mill challenged me to showcase how their protein powders help me find balance among the summer chaos, I knew a quick, delicious and refreshing smoothie would be the perfect recipe to share with you guys. Since this smoothie takes just a few minutes to make from start to finish, it’s easy to make for breakfast, an afternoon snack or as a post-workout powerhouse. The box I received from Bob’s Red Mill included protein powder (chocolate, vanilla and chai) as well as a protein & fiber nutritional booster. Each flavor of protein powder is plant based, gluten free, vegan and includes not only powder but also chia seeds, probiotics and amino acids. The nutritional stats for the vanilla protein powder. which I used in this recipe. are quite impressive – 180 calories, 20 grams of protein, 12 grams of fiber and only 3 grams of sugar.
Cherry Vanilla Protein Smoothie
- 1/2 cup frozen or fresh (pitted) cherries
- 1/4 cup ice
- 1/2 banana
- 1/2 cup Almond Milk or your choice of liquid (milk, water, etc)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/3 cup Bob’s Red Mill Vanilla Protein powder
- 1 scoop Vital Proteins or other collagen peptides
- Optional toppings – goji berries, shredded coconut, granola or cherries
- Add first eight items to blender and pulse or blend until you reach desired consistency.
- Pour into bowl
- Top with your favorite optional toppings. I suggest some dried goji berries and Purely Elizabeth granola.
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Thank you to Bob’s Red Mill and FitApproach for sponsoring this post. As always, all opinions are my own.