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Warm Breakfast Pumpkin Oat Pancakes

By November 4, 2016 Breakfast, Brunch, Gluten Free, Recipe

Pumpkin Oat Pancakes – A Warm Fall Breakfast Delight! 

Need an #anticancer breakfast?  These Pumpkin Oat Pancakes will do the trick!

I am no different than anyone else, when the weather starts to cool I start looking forward to cute boots and pumpkin goodness.  But really pumpkin is goodness.  Thank my lucky pumpkin that the big orange squash is part of an #anticancer #lifestyle!  Pumpkin is full of betacarotene which is a super power in the antioxidants world.  It helps out with our cellular structure and protects our cells from oxidative stress. Studies have suggested that those who consume at least four daily servings of beta-carotene rich fruits and/or vegetables have a lower risk of developing cancer or heart disease. (CancerActive.com) Good news for pumpkin lovers, the giant squash is in the top 5 of foods highest in beta-carotene!  Good news, you can eat pumpkin oat pancakes and live an #anticancer #lifestyle!  Enjoy the recipes below!  


Pumpkin Oat Pancakes

Pumpkin Oat Pancakes

1 1/4 cups rolled oats

1 cup coconut flour

2 TBS freshly ground flax meal

1 TBS baking powder

1/2 tsp cinnamon

1/4 tsp of each ground ginger, ground clove and ground nutmeg

1 tsp apple cider vinegar 

1 1/4 cups solid packed organic pumpkin puree (learn to make your own here!) 

3 pasture eggs

1 cup almond milk

1 tsp vanilla extract

coconut oil

Make oat flour and ground flax seeds by grinding it in a coffee grinder or food processor by pulsing until ground.  Add oat flour, coconut flour, flax meal, baking powder and spices to a bowl and mix well.  In a separate large bowl, whisk together pumpkin, eggs, almond milk and vanilla until well blended.  Add wet ingredients to the dry ingredients slowly while stirring until well blended.  Preheat skillet or griddle to a medium heat. Add light coat of coconut oil so they do not stick.  Cook for 2-3 min until edge of pancakes have set, bubble on top may or may not form. Flip and cook another 1 -2 minutes until other side is slightly brown.  Repeat until all batter is gone.  


Orange Yogurt Pancake Topping

1 cup raw grass fed vanilla yogurt

1/4 cup freshly squeezed orange juice 

1 TBS of fresh organic orange zest (from the orange you squeezed)

1/4 cup finely chopped walnuts 

Mix all ingredients in a bowl and top pancakes while warm.  Use extra zest and walnuts for garnish.  


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