Wednesday, March 18, 2015

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)

pumpkin chia seed pancakes
little update: 1/2 teaspoon of maca makes another great version!


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


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

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