Pumpkin for Breakfast

October 10, 2016

I fall in love with pumpkins all over again each Autumn season. Why wait for dinnertime desert? Change up breakfast this season. Try these yummy pumpkin recipes and you will fall in love with pumpkins all over again too!

Pumpkin Pecan Pancakes

Adding pecans adds a super flavor to these cakes and is a great way to keep blood sugar stabilized! I generally make a double batch so I can pop them in the toaster during the week!

Ingredients:

Dry Ingredients:
– ¼ cup coconut flour
– 1 tsp. cinnamon
– ½ tsp. salt
– ¼ tsp. baking soda
– ½ cup pecans, chopped fine
– Pinch of nutmeg
– additional ½ cup pecans, whole or rough chopped for garnish

Wet Ingredients:
– 1/4 cup pumpkin puree
– 3 Tbsp. coconut milk
– 1 Tbsp local raw honey
– 3 eggs
– 1 Tbsp. coconut oil melted, (plus additional for pan)
– 1½ tsp. vanilla

Directions:

  • Dry ingredients: n a large bowl, whisk together the dry ingredients (ccoconut flour, cinnamon, nutmeg, salt, baking soda and pecans)
  • Wet Ingredients: In a different bowl, whisk together the wet ingredients (pumpkin puree, coconut milk, honey, eggs, oil, and vanilla)
  • Add the dry ingredients to the wet ingredients; stir until combined
  • Heat a griddle or non-stick skillet to medium heat and coat pan with coconut oil
  • Pour about 1/4 -1/3 cup of batter onto the skillet
  • Cook for 2-4 minutes or until the bottom is cooked through, then turnover
  • Cook for another 2-4 minutes until lightly browned
  • Repeat with remaining batter
  • Serve warm, top with remaining pecans and drizzle maple syrup drizzle or honey

Pumpkin Breakfast Bites

These Pumpkin Bites make for great breakfast when you are on the go…or a perfect mid-day snack.

Ingredients:

– 1¼ cups oats, old fashioned, gluten free
– ½ cup chia seeds
– 1 cup chopped walnuts
– 2 tsp. vanilla
– 2 Tbsp. coconut oil – melted
– ⅓ cup pure maple syrup
– ¾ cup pure pumpkin
– ½ tsp. salt
– 1 tsp. nutmeg
– 1 drop doTERR Clove oil (or ½ tsp. ground cloves)
– 3 drops doTERRA Cinnamon Oil (or 1 Tbsp. cinnamon powder)

Directions:

  • Combine all ingredients together in a medium bowl,  mix thoroughly
  •  Roll into balls of about 1″ in diameter or larger if you prefer.
  • Place balls on a cookie sheet covered in parchment paper & freeze for approx 1 hour
  • Store in an airtight container;  keep refrigerated for up to 1 week or store in freezer.
  • Note: I like to place a couple bites into a smack back as store a few bags in the freezer for a quick on-the-go snack.
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