Many people go wild for “Pumpkin Anything” this time of year. While pumpkin is delicious and has some healthy nutritional components such as vitamin A , vitamin C, riboflavin, potassium, copper, and manganese, the pumpkin craze that we see this time of year can be anything but healthy. Watch out for added sugars and high fat content in pumpkin lattes, muffins and loaf cakes….just because they are labelled pumpkin, it doesn’t always mean a healthy choice.
This afternoon we came across two recipes that we plan on trying this weekend….we will try and let you know how they turn out!
Paleo Pumpkin Pancakes – Source: (http://www.muffintinmania.com/2012/11/almond-banana-pancakes.html)
3 large eggs
1/3 cup low-fat milk or non-dairy alternative
2 medium sized ripe bananas
2 cups almond flour
1/3 cup ground flaxseed
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon almond extract (optional)
1/4 teaspoon salt
1/2 cup dark chocolate chips
1 cup pumpkin puree
Juice of 1/2 orange
3 tablespoons maple syrup
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
Preheat oven to 350°F. Place all of the pancake ingredients in a blender container and blend until smooth. Stir in chocolate chips.
Divide matter among 12 standard sized greased or paper lined muffin cups. Bake until set and lightly browned on top, about 20 minutes. Let cool several minutes before unmolding.
To make the sauce, place pumpkin, orange juice, maple syrup, cloves, and vanilla in a blender container and blend until smooth.
Serve almond pancakes warmed and topped with pumpkin sauce. I prefer to warm the pumpkin sauce in the microwave or on the stovetop.