Who’s stoked for Thanksgiving?! *raises pie fork in the air* I have a Thanksgiving-friendly pumpkin breakfast recipe for you today.
The morning of a holiday, I like to have a protein-heavy breakfast. I feel more satisfied, and also prefer enjoying a healthy meal before the avalanche of sweets and heavy foods occurs.
These pumpkin pancakes are basically everything you could wish for in a healthy breakfast: protein, smart carbs, healthy fats, filling fiber, and a dose of nutrients. They have great staying power, and are a quick “blend and cook” kinda breakfast.
I took my beloved banana-egg-oat pancakes and fall-ified them with some pumpkin and spices, natch.
That problem when your syrup knocks your butter off the pancake.
Pumpkin perfection. *Insert heart eyes emoji*
Here’s the recipe if you’d like to give them a try!
- 2 eggs
- 1 banana
- 1/2 cup oats
- 1 heaping tablespoon chia seeds
- 2 tablespoons pure pumpkin puree
- 1/2 teaspoon pumpkin spice
- pinch of sea salt
- 1 teaspoon vanilla
- Maple syrup to serve
- 1. In a high-speed blender, blend all of the ingredients until smooth.
- 2. Heat a large pan to medium, and add some butter or coconut oil to the pan.
- 3. Cook the pancake batter in small or large circular shapes in the pan, flipping when the edges are dry and bubbles start to appear on the surface.
- 4. Cook for 1-2 minutes on the opposite side. Repeat with the remaining batter.
- 5. Serve hot with butter and maple syrup.
Hope you love them 🙂
What’s your all-time favorite pancake recipe?
What dessert are you looking forward to the most this week?