I am not going to even LIE, Pumpkin is one of my favorite flavors 365 –> 24/7 and it doesn’t even need to be Fall! Soooooo when it was announced that we were going to LAUNCH Pumpkin Superfoods I was like HECK YES and sadly they put a limit on how many boxes I could buy but you BETTER BELIEVE I bought the max!

We’re already 75% sold out of Pumpkin Spice Shakeology! If you want some, snag it before it’s GONE <3 #basic

Do you love pumpkin?

 

Andddd here’s one of my FAVE recipes for a perfect lazy autumn Sunday morning breakfast.

INGREDIENTS:

  • 1 cup white whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup buttermilk
  • 3 large egg whites
  • 1/4 cup canned pumpkin
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
  • 2 tsp oil
  • 3 tbsp chopped pecans
  • cooking spray
  • warmed maple syrup, for topping (extra)

DIRECTIONS:

  1. Mix all dry ingredients (first 5 ingredients) in a bowl.
  2. Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.
  3. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.
  4. Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter.
  5. When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes. Repeat with the remainder of the batter.
  6. To serve, top with warmed maple syrup.

Yield: 4 servings, Serving Size: 2 pancakes

Read more at https://www.skinnytaste.com/whole-wheat-pumpkin-pecan-pancakes/#0b28DBb3S40YVW65.99

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