Pumpkin Pancakes

Fall is a favorite time of year at our weight loss centers—you can tell by all the fun recipes that our members share with us. Pumpkin is a festive, healthy ingredient that makes scrumptious recipes that fit in with our diets and weight loss programs. This recipe makes a perfect breakfast dish but can be served any time of day. There’s no better meal for celebrating the fall season.

Pumpkins are naturally low in fat, calories and sodium, yet loaded with dietary fiber and antioxidants. The fiber in pumpkins keeps you fuller longer by slowing digestion and lowers the risk of cardiovascular disease. Pumpkins are packed with potent antioxidants that protect against cancer, promote anti-aging and boost immunity. They are rich in vitamin C which keeps us healthy overall and beta-carotene, the carotenoid that protects skin from dangerous ultraviolet rays. Pumpkins also yield high levels of lutein and zeaxanthin, which promote healthy eyesight. They are also a good source of minerals including zinc, iron, magnesium, folate, copper and phosphorus.

Quinoa makes a great alternative to carb-leaden white flour, while bringing protein into the mix. The spices in this  recipe are also a good source of antioxidants and can boost metabolism, which is great for diets and weight loss programs. Ginger has been touted for its medicinal properties for centuries and promotes healthy digestion.

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2 large eggs
1/2 cup pumpkin puree
1 cup gluten-free oats
1/2 cup cooked quinoa
1/2 cup almond flour
1 cup unsweetened cashew or coconut milk
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1 tsp of pure vanilla extract
1/2 tsp cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger, ground
1 tsp coconut oil, melted
1 tsp extra virgin olive oil
Pinch of Himalayan sea salt
Maple syrup


Put the gluten-free oats into a food processor or blender and process on high until transformed into flour. Combine the processed oats with baking powder, baking soda, almond flour, Himalayan sea salt and all the spices in a bowl. Mix until combined well.

In another bowl, mix the cashew or coconut milk with the eggs, pumpkin puree, coconut oil and vanilla. Fold the content of both bowls together and stir. Add in the quinoa and combine well.

Warm the extra virgin oil in a pan on medium low heat. Add approximately a quarter cup of the pancake batter and cook for about two and a half minutes. Make sure that bubbles are forming and the bottom of the pancake is golden brown before flipping it. Once flipper, cook for between one and two more minutes. Flip the pancake onto a plate and repeat the process until you are out of batter. Serve with maple syrup.

Makes two servings.

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