Pumpkin Chia Seed Pancakes

This recipe is so good, you won't want to share.  After an hour dog walk and a little home yoga and Pilates session, I was ready for a filling light meal.  I also wanted to use up some organic pumpkin in the fridge, and so I decided to try a new recipe and as it sometimes happens, the result was magical.

Though this recipe is not vegan, it is dairy-free, gluten-free, soy-free, nut-free and organic.  If you have a great egg-free version, I'd love to hear it!

Pumpkin Chia Seed Pancakes

Serves: 1 (trust me, you won't want to share)

little update: 1/2 teaspoon of maca makes another great version!

Ingredients:

1/4 cup organic pumpkin

1-3/4 tablespoons Wild Friends Honey Sunflower Seed Butter

1/2 tablespoon organic chia seeds

1/2 teaspoon Red Ape Cinnamon

1/2 teaspoon baking powder (corn-free, aluminum-free)

1 free-range organic egg (or 2 egg whites)

optional: organic unsweetened applesauce and additional cinnamon for topping

Directions:

1.  Blend all ingredients together in a little blender or food processor, or mix well by hand.

2.  Spritz a pan with coconut oil and once hot, divide batter into three pancakes.

3.  Cook for about 4 minutes and then flip; once golden and firmed up around edges it is done.

4.  Serve warm alone or with unsweetened applesauce and organic Red Ape Cinnamon sprinkled on top.

Nutritional Value (plain)

Calories: 243

Total Fat: 14g

Total Carb: 17g

Fiber: 8g

Sugar: 5g

Protein: 15g