Nutrition: #1 thing to remember with eating is that everyBODY is different so it is your responsibility to decide what works for you. And trust that you will feel amazing🙏🏼💛
We are huge advocates of 🌿💪🏼plant-based eating and would like to share a recipe with you! #pumpkinseason
VEGAN PUMPKIN PROTEIN PANCAKES
- Trader Joe's Pumpkin Pancake Mix 🎃
- 1 scoop/serving of your choice of plant-based protein powder
- olive oil OR coconut oil - your choice of non-dairy milk (choose soy for extra protein!)
- flax and chia seeds
1. Stir together seeds with a serving of pumpkin pancake mix and protein powder
2. Add in 3/4 cup of milk
3. Add in 3 tbsp of oil and stir together
4. Stir until liquidy (but thick) consistency and add in more milk if needed
5. Pour and flip on pan (sprayed with oil for non-stick)
6. Top with 🍁 Maple Syrup, almond slices, and coconut flakes if you want!
🇵🇹 Hoje juntamo-nos à #VirtualPumpkinParty com um throwback destas panquecas de abóbora com farinha de espelta e trigo sarraceno (as minhas favoritas) que fizemos há uns meses. A cobertura é de manteiga de amendoim e caramelo de tâmaras salgado, pecãs e pêra 🙈
🇬🇧 Today we join #VirtualPumpkinParty with a throwback of these pumpkin spelt & buckwheat pancakes (my favourite flours) we made a few months ago. The topping is peanut butter salted date caramel, pecans and pear 🙈
Pumpkin protein pancakes. I used a mixed nut flour as the base, with sugar free vanilla almond milk, egg whites, and organic pumpkin pureè. I topped it with the same fruits as yesterday (check my last post) excluding the pear. I swear I'm going to OD and die and come back as a pumpkin. Im loving how festive I am this year. 🎃 Now after reading this post, I want you to go into the world and make your own pumpkin festivities! #Namaste#happymonday#pumpkinpancakes
Hello fall & hello pumpkin waffles. It’s hard to crave pumpkin foods if it’s 85 degrees out ya know? Its cloudy and 52 degrees out and somethin pumpkin sounds amazing! 🎃
It’s another light day for me as I’ve really seemed to hurt my shoulder. I’m pretty sure it’s a rotator cuff type strain or spasm. I have had issues with this shoulder many, many years ago and it’s always been stiffer and more painful than my left. Resting and using hot/cold therapy is helping though, ☺️. I’m just worried about work tonight and my long day tomorrow. Opening and closing vials all shift long won’t be helpful. I’ll figure out a way, I’ll make it! .
@megan.dep_tiu @strawberry_shortcake9172 @mk_ingchanges #tiu#tiustl#tiupharmacist#tiucheckin#pumpkinpancakes#pumpkins#falldecor
Good morning fam!!💙
It’s raining here in Stockholm today and it really seems like winter is behind the corner 😕 so all I’m craving right now are warm and delicious things 😋 I had some puréed pumpkin 🎃 left from my dinner last night (made some gnocchi, check my story if you’re curious 😉) so I decided to try out some protein pancakes for breakfast! Never tried them before and now I’m wondering why I haven’t.. they were so freaking goooood!!!😋
• 120g puréed pumpkin 🎃 • 40g vanilla protein powder • 60g buckwheat flour • 1 Tbsp baking powder • 1 Tbsp apple cider vinegar • 1/2 tsp Cinnamon + 1/2 tsp pumpkin pie spices or a mix of more cinnamon and ground ginger
• 1/2 cup milk 🥛 (I used soy milk)
• OPTIONAL: 2 squares dark chocolate 🍫 chopped into small pieces
• if you don’t want to use protein powder you can use more flour and add a bit of sweetener!☺️
👩🏼🍳 Mix all the ingredients together in a bowl, let the mix sit for 5 min and cook on medium low heat for 1-2 min per side! Super easy!
I topped the stack with some caramelized banana 🍌 and plums 🤤 (sautéed them with a splash of water and some brown sugar!) and a sprinkle of pumpkin seeds!
(Stack + toppings)
📊 457kcal | 60C | 12F | 29P
Happy Monday 💙
[ PUMPKIN PANCAKES ]
This pancakes 🥞 are absolutely amazing!! If you haven’t had breakfast yet: please make yourself this deliciousness 👅
For the pancakes:
1 cup pumpkin puree
1 cup GF oats
1 cup hemp milk (whatever kind of plantbased milk)
1 tsp pumpkin spice
1 tsp cinnamon
1 medjool date
1 tbsp flaxseeds
1 tbsp of KAROUBA by @jeanherve_jeanherve
2 tbsp of plantbased milk
Mix all of the ingredients to make the pancakes and cook them in a non-stick pan 2mins each side.
For the sauce, just mix 1 tablespoon of karouba (carob paste) with 2 tablespoons of a plantbased milk until you have a nice sauce. Then pour the sauce on top of your pancakes and enjoy it with your favorite fruits. Pomegranate and baked apples for me 🙌🏻 Hope you like it!! 💛
__________________________________________________[ TORTITAS DE CALABAZA ]
Si aún no has desayunado: hazte estás deliciosas tortitas!! 🥞👅 Para las tortitas:
1 taza de pure de calabaza (o calabaza asada triturada)
1 taza de copos de avena sin gluten
1 taza de leche vegetal (yo usé de cáñamo)
1 cucharada sopera de semillas de lino molidas
1 dátil medjool
1 cucharadita de especias (nuez moscada, jengibre, clavo, cardamomo)
1 cucharadita de canela
Para la salsa:
1 cucharada sopera de KAROUBA de @jeanherve_jeanherve
2 cucharadas soperas de leche vegetal
Batir todos los ingredientes para las tortitas y cocinar 2mins por cada lado en una sarten anti-adherente.
Para la salsa mezclar la crema de algarroba con leche vegetal hasta conseguir la consistencia deseada. Echar la salsa por encima de las tortitas y disfrutar con tu fruta favorita. En mi caso manzana asada y granada 🙌🏻 Espero que os guste 💛
And it’s Monday already!!! Where did that weekend go 🙄? I’m starting off my #veggiesforbreakfastweek with some leftover pumpkin pancakes 🎃(check yesterday’s post for the recipe), topped with some creamy avo (I think avo on pancakes might be the next big thing - who needs avo on toast?!) and #chipotlechilli served with a side of crispy kale, quinoa and seeds. While I was thesis writing on Saturday, I kid you not, my husband decided to do some meal prep and knocked up these kale crisps (and a load of other veggies). I almost passed out with joy 🙌 (he’ll probably kill me later for saying this 😆)!
Anyway, how’s everyone else feeling this Monday morning? I’m convinced this is going to be a good day ☀️
These Gluten Free Pumpkin Pancakes are melt-in-your-mouth pancakes! Light and fluffy, these gluten free pancakes take only 10 minutes to make!
1 1/4 cups oat flour (or oats ground in a food processor or in a coffee grinder)
1 large egg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pumpkin puree learn how to make fresh pumpkin puree
1 tablespoon raw honey
1 cup coconutmilk
2 tablespoons greek yogurt
2 teaspoons cinnamon
In a large bowl, whisk the oat flour, baking powder, baking soda and salt.
Add the remaining pancake ingredients and whisk until just combined and smooth. The batter will thicken slightly while you wait for the griddle pan to heat up.
Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.
Pour the batter into a liquid measuring cup, then pour about 1/4 cup's worth for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through.
Serve pancakes hot and drizzle honey on top and your favorite toppings.
Any pumpkin pancake recipe will do the trick! The girls had a hoot making their own Halloween pancake. This is a meal my kids couldn't wait to sink their teeth into. Eat with orange colored sides to be more festive (e.g. sweet potato hashbrowns cubed, orange bell peppers, dyed orange eggs). #halloweendinner#pumpkinpancakes#getinmybelly#kodiakpancakes#nomnom