Pancakes... here at Liv Life, pancakes bring balance to the table. For some 18 years I've made pancakes 3-5 times a week, and over the years I've done my best to keep that balance of a "light, fluffy pancake" with healthy ingredients that help get my kids through their mornings.
Hence, I've stuffed everything from whole grains to bananas to avocado to black beans into pancakes with mostly wonderful results (the black bean version was accepted, but noted as "different... and not in the best way imaginable ;)
|Pumpkin Pancake Instagram|
Filled with whole grains, flax, chia and pumpkin, these pancakes bring an array of nutrients and healthy properties including fiber, vitamin E, easier digestibility and a lower glycemic index from the Organic Spelt. Flax brings a high content of Omega-3's in addition to cardiovascular health, and pumpkin blasts us with vision-healthy vitamin A.
But it's the chia that brings on even more power. Prized by the Aztecs and Mayans to provide sustainable energy, chia also brings bone healthy calcium, phosphorus and magnesium. We've been adding chai to all sorts of recipes, and I'm finding I'm somewhat obsessed with this little seed that swells incredibly when added to liquid.
All these benefits leave me happy with our choice of morning meal, but add in a few dashes of pumpkin pie-like spices and you have flavors that will send aromas of the holidays through your kitchen.
Power Pumpkin Pancakes - they're what's for breakfast. Or dinner.
Power Pumpkin Pancakes
Filled with a powerhouse of healthy nutrients, it's the spices that will have the kids asking for these beauties days in a row! Topped with heart-healthy walnuts and nutrient rich pure maple syrup, you've got the power to face your day.
1 cup all-purpose flour
1 cup organic spelt flour (we like One Degree Brand) or oat flour
2 Tbs flax meal
1 Tbs chia seed
2 1/2 tsp baking powder
1 tsp cinnamon
scant 1/2 tsp salt
1/4 tsp freshly ground nutmeg
1/4 tsp powdered ginger
1 cup non-dairy milk (we use Silk Unsweetened Vanilla Almond)
1 cup water
1/2 cup canned or fresh pureed pumpkin*
Place dry ingredients into a large bowl and mix (all-purpose flour through ginger). Set aside.
In a small bowl, combine the milk, water, pumpkin and egg, whisking well until combined. Add these wet ingredients to the dry ingredients and whisk just until combined.
Heat a non-stick griddle to medium/medium-high, and scoop batter in desired proportions onto the hot pan. When bubbles begin to break the surface of the pancake, flip, and cook another few minutes. Remove to a plate and continue until all batter is used.
Top with walnuts and serve with maple syrup. Chopped banana also makes a nice addition.
*Liv Life Note: Note that the consistency of your pumpkin will alter the thickness (or thinness!) of your batter... some pumpkins are very watery, while others may be very thick. You may need to adjust the amount of water added based on the pumpkin. If your batter is too thin, add a little bit of additional flour to thicken. Conversely, add additional milk or water if batter is too thick.