This post is pretty late (considering I usually post at 8 AM!), but I did tell you guys (and myself) that this week was going to be a little fly-by-the-seat-of-my-pants, so here we are!
Everyone should be ultra proud of me because, I’ve FINALLY gotten out of my breakfast rut (ok, it wasn’t a rut, I just like what I like in the morning!) and started switching things up in the AM. Breakfast I’ve been loving lately:
French toast. Nooom. These were a little burnt, but still amazing. I use two pieces ezekiel cinnamon bread +2 tbs pumpkin + 1/4 cup egg whites + a dash of vanilla, cinnamon and coconut or almond milk. Topped with pb2 and peanut butter.
Breakfast #2 I’ve been loving lately:
Very similar to my pb2 yogurt bowls, but instead of pb2 I added PUMPKIN. Hellllllo fall!
Pumpkin Sweet Scramble (Same as the sweet potato scramble, but with canned pumpkin)
Ok, confession time… I actually ate this for a snack tonight… as in like 5 minutes ago. It was pure ecstasy so I had to add it in here. Fiiiinally have a new recipe for you guys!
Pumpkin Oat Pancakes with Maple Greek Yogurt topping
For the pancakes:
-1/2 a mashed banana
-1/3 cup canned pumpkin
-1/3 cup oat flour (you can make oat flour by throwing oats in a food processor or you can sub this with other flours)
-1 tablespoon nut butter (I used cashew/sunbutter)
-2 tablespoon egg whites
-1 tablespoons milk of choice (I used coconut)
- Dash of salt, cinnamon, baking powder, stevia and vanilla extract
For the topping:
-1/4 cup Greek yogurt
-1/2 tablespoon coconut (or regular) sugar
-About 1/2 teaspoon maple extract
-dash of cinnamon
1) Mix the ingredients for the pancakes in a large bowl while you preheat and grease a griddle or nonstick pan. (Put it on LOW heat!)
2) Scoop two tablespoonfuls of batter onto the griddle (makes about 4 small pancakes)
3) While they’re cooking mix the topping. Cook them until they’re lightly browned on both sides.
The picture doesn’t do it justice. These were outrageous. I might have a new obsession.
I pretty much only have pictures of my breakfasts lately, but here’s proof my dinners are filled with squash too: