2 Tablespoons almond butter
2 Tablespoons canned pumpkin
1⁄2-1 teaspoon baking powder
1⁄2 teaspoon vanilla
1⁄2 -1 teaspoon stevia
Sprinkle of cinnamon (optional)
Whisk all ingredients together until smooth. Drop by tablespoonful into a preheated skillet with a bit of coconut oil melted in it to prevent sticking. Cook on each side until nicely brown.
Serve with fresh fruit and/or eggs. You could also use the pancakes in place of bread or English muffins to make an egg sandwich.
(Any type of berry may be added for variety. If you are in the mood for a special treat, add a few chocolate chips!)
Freeze leftover pumpkin in pre-measured amounts in baggies and you are all set for for the next batch– or you could toss into your protein smoothie.
Here is a breakfast dish that can be prepared the night before and baked in the morning, making it a simple weekday treat. I cut back on the sweetener, so if it’s not quite to your liking, drizzle a bit of maple syrup over the top once it’s baked. Serving it with berries or another fruit will add sweetness without overpowering the oats. Alternatives are given to make this dairy and gluten-free.
1/3 cup melted butter or Soy Free Earth Balance
2 large eggs
1/2 cup pure maple syrup
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla
1 teaspoon cinnamon
¼ teaspoon salt
1 cup + 2 Tablespoons milk or reconstituted goat milk
3 cups gluten-free oatmeal
Grease 1 ½ quart baking dish. Drop eggs in and whisk until well beaten.
Add maple syrup, baking powder, vanilla, cinnamon, salt and whisk until there are no lumps. (This may take a minute or two, but keep whisking.)
Whisk in melted butter and milk. Stir in oatmeal and mix well.
Cover and refrigerate overnight. In the morning, bake at 350 degrees for 35-45 minutes, or until set in the middle. (If you need to bake it immediately, that will work fine too.)
Serve warm with sliced strawberries or fruit of choice.