Ahhhh pumpkin spice fever is officially upon us! Starbucks released their acclaimed Pumpkin Spice Latte late August (gets earlier every year), and Trader Joe’s touted it’s “Pumpkin Invasion” as of September 12th. Seems like our world is more pumpkin obsessed than ever! This week, we’re featuring a VLCD-friendly pumpkin spice pancake recipe, without the added sugars usually found in processed pumpkin goods. Perfect for a crisp morning (can’t you see the leaves falling from the trees?), this breakfast/brunch choice will have you savouring the flavors of fall.
- ⅓ cup rolled oats
- ½ teaspoon baking powder
- ½ teaspoon pumpkin spice spice (or ¼ teaspoon cinnamon + ¼ teaspoon nutmeg if pumpkin spice not available)
- 1 teaspoon chia seeds
- Generous pinch of salt
- 1 egg
- ¼ cup unsweetened vanilla almond milk
- ½ teaspoon vanilla extract
- Possible toppings
- 0-2% Greek yogurt (¼ cup Greek yogurt, 30-40 calories)
- Fresh berries (½ cup, 35 calories)
- Nut butter (½ tablespoon, 50 calories)
- Extra spices (nutmeg, pumpkin pie spice, cinnamon, ground cardamom)
- Place all dry ingredients (rolled oats, spices, salt, baking powder, chia seeds) in a food processor (can use a blender, Magic Bullet, coffee bean grinder). Pulse to form a fine powder.
- In a large bowl, combine dry ingredients with almond milk, egg, and vanilla extract. Mix batter until thoroughly combined.
- Lightly coat a pan with coconut oil spray (can use another neutral flavored oil such as avocado oil spray). Place the batter in the middle of the pan and cook until bubbles form, ~3-4 minutes. Gently flip pancake and cook for another 2-3 minutes.
- Slide pancake onto plate. Top with desired toppings and savor the flavors of fall.
Nutrition Facts per serving (1 pancake, without toppings): 202 calories, 11g protein, 8g fat, 21g carbs, 5g fiber, 2g sugar.