Sundays are usually our day to be home, stay in our PJs, turn on some music, and play in the kitchen. Lately life has been crazy even on Sundays with travel, family and events. So this past weekend, we went back to enjoying a little family time and found some play time in the kitchen. The kids and I decided to make a little mess with these pumpkin pomegranate pancakes. Grab the recipe below!
- 1 can organic pumpkin puree
- 1 teaspoon cinnamon-ground
- 1 teaspoon nutmeg-ground
- 1/2 pomegranate-seeded
- 1 cup pancake mix
- 1 farm fresh egg
- 1 Tablespoon melted butter
- 1- 1 1/2 cup unsweetened coconut milk
- 1 cup brown rice flour
- 3/4 cup white rice flour
- 1 cup GF oat flour
- 1 cup buckwheat flour
- 1/4 cup yellow corn meal
- 3/4 teaspoon xantham gum
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 Tablespoon baking soda
- 1/4 cup sugar in the raw
- Add all dry ingredients to a bowl and whisk together.
- Add egg, butter, milk, and spices and mix until combined.
- Add pumpkin puree and let rest for 10 minutes.
- Pre-heat griddle on medium heat. Lightly grease the surface of the pan, add batter (use amount for size of pancakes you prefer.) When the cakes begin to bubble.
- Top with pomegranate seeds and flip when ready. Cook for about another 1-2 minutes and pile them to the plate. Add syrup and they’re ready to go!
Wow! Thanksgiving is only 2 days away?? Where did the time go? The season seems to be rushing in quicker than usual this year. The holiday season is already in full swing with a 4 and 2 year, ready for tree decorating, present wrapping, and “ohhing and ahhhing” (our term for driving around in a warm car to see all the lighted houses 😉 )
My daughter had a Thanksgiving feast for her prekindergarten class yesterday and on the list beside her name it said “pumpkin cookies or muffins” and I thought to myself well now I’ve done it! I’ve made such a stink about what the kids are getting as snacks and extras for birthday parties in school, now I’ve given myself a baking duty every time they have extra curricular activities! So I spent Sunday in the kitchen throwing around some new recipe ideas for the kids that would not only taste good but would also be good for them too! With the sugar season headed our way, I’m doing my damndest to keep the overload of sugar consumption to somewhat reasonable.
This recipe is soo good. I had to restrain myself from making another batch! They came out so moist and declicious, they are almost like a biscuit!! So, with much taunting on Instagram, here is my recipe for Gluten-Free Pumpkin Cookies! 🙂
- 2 1/2 cups Buckwheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp cinnamon or 3 drops of doTerra cinnamon oil
- 1 tsp nutmeg
- 1 tsp clove
- 1/2 tsp Himalayan sea salt
- 1/2 cup butter- room temperature
- 1 cup organic pumpkin puree
- 1 egg
- 1/2 cup honey or agave nectar or 1 cup sugar in the raw
- 1 tsp vanilla extract or 1 vanilla bean
- Preheat oven to 350. Place wax paper or parchment paper down on baking sheets for cookies
- In a medium bowl mix all dry ingredients. In a mixer add, butter, pumpkin, egg, sugar or honey, and vanilla. Mix well. Add dry ingredients to wet and mix until completely blended.
- It should be a sticky dough, using two spoons or a small ice cream scooper, spoon cookies on to wax paper/cookie sheets.
- Bake for 12-15 minutes. Remove from wax paper and let cool.
Well it’s officially fall! Cooler temperatures mean heavier and heartier foods, like squash, sweet potatoes, garlic, not to mention all the pumpkin we can stand through Thanksgiving! Pumpkin is loaded with all the good stuff including vitamins and minerals. You just have to go easy on all that pie!!
Pumpkins are high in fiber, almost 3 grams per cup!! Fiber aids in weight-loss, slimming your waist-line, and helps to keep you feeling fuller, longer. Pumpkins are also low in fat, help boost your immune system, reduces the risk of cancer, and are high in Vitamin A which helps to improve vision.
So here’s my new fall recipe for Pumpkin Smoothies! So easy and quick to make! Stay tuned for my fall/winter cookbook coming soon!!
1 C almond milk
1 C pumpkin chopped
½ tsp cinnamon
¼ tsp all spice
¼ tsp ground ginger
¼ tsp nutmeg
1 Tbsp agave nectar or honey
Add in all ingredients including ice, then blend until smooth.