Superfood Pumpkin Pancakes

What's one thing you crave in the mornings? This morning I found myself craving pancakes. I have so many pumpkin ingredients on hand, I figured why not make some pumpkin pancakes?! This thought didn't let me down. Bob's Red Mill gluten-free pancake mix is seriously the best, it always makes my pancakes fluffy and stay moist, which is a huge accomplishment for a gluten-free product. Mixed together with the pumpkin puree, spices, and nut and coconut milk, created pancake perfection.

I'm also super excited to announce that I will be co-hosting a yoga, meditation, and exploration retreat called Anzan on Lake Atitlan, Guatemala in April 2015. It will be a luxurious experience, where days will begin with freshly made organic juices, yoga and meditation overlooking the lake. The days will be filled with hikes, workshops, spa treatments and more. It will take place in a one-of-a-kind modern home right on the lake. Large open windows, a home that is one with nature, and quiet and peaceful. At night the sky will mesmerize you, the stars sparkle in the reflection of the lake. You will be able to enjoy this view while eating  fresh organic meals made daily that support your vitality and nutrition.

I've visited Lake Atitlan twice so far and every time I go, I can't wait to return. The lake is a spectacular and spiritual place, that will recenter and reconnect you to your roots and the roots of the Earth. Once you visit you will understand the tranquility and peacefulness I describe. I'll be posting more information soon and the link to Anzan's retreat website can be found on my website soon!

Until then, I'll be daydreaming about the lake and eating my fluffy pumpkin pancakes!

Yields 5-6 fluffy pancakes 

Ingredients:

Toppings:

  • Goji berries
  • Pumpkin seeds
  • Cocao nibs
  • Organic peanut butter
  • Organic maple syrup
  • Sliced banana

1. Mix together all of pancake ingredients in a large bowl.

2. Heat up about 1 TBSP of coconut oil in a skillet on low-medium heat. Pour about 1/4 cup of batter onto skillet and cook on low until pancake is golden brown on both sides.

3. Repeat step #2 until the batter is used.

4. Top off your pancake tower with the superfood toppings and drizzle maple syrup on top! Enjoy!

Peach Pistachio Pancakes- GLUTEN-FREE and VEGAN

IMG_7360 These fuzzy fruits are in season and all over the place! Super sweet and delicious! I've been adding peaches to just about any recipe I can lately, and let me tell you, you can't go wrong.

These peach pancakes are super fluffy, gluten-free, and vegan. I made a pistachio milk earlier this week and added it to this pancake mixture which turned out to be a great combination! Not only will you save tons of money making your own nut milk, but you will also be able to control what goes in to it. There are so many chemical additives in store-brand nut milks, that its not as healthy as you may think.

Peaches have super healing properties! They are beneficial to your skin and eye health. Peaches are filled with antioxidants, and vitamins A and C. Peaches also aid in weight loss, they are full of fiber and keep you feeling fuller longer, and only contain 35-50 calories in one peach! They are also known to detoxify your body. Peaches are a diuretic, and help flush out any toxins in your body. Peaches are also known to reduce stress and anxiety.

Pistachios are filled with protein, fiber, and potassium. One serving of pistachios has the same amount of potassium as half a large banana! These nuts also contain more than 10% of the dietary value of fiber, minerals and vitamins like B6, thiamin, phosphorus, and copper. A serving is one ounce, which is 49 pistachios! So eat away at these nuts, you get to eat more nuts per serving than any other nut!

The sweetness of the fresh peaches, creaminess of the pistachio milk, and crunch from the whole pistachios will have you thinking you're eating dessert for breakfast. These are the fluffiest most satisfying pancakes out there! Be creative, you can substitute different fruits, and nut milks depending on whats in season!

Yields 4 large pancakes

Ingredients:

1. Mix together in bowl the gluten free pancake mix, pistachio milk, pistachio nuts, coconut oil,  and cinnamon.

2. Thinly slice peaches. Add to mix or add to pancake batter after pouring onto skillet.

3. Heat about 1 TBSP more of coconut oil in pan. Pour a little more than 1/4 cup of pancake batter, and place about 4 thin slices of peach into pancake. Cook on one side for about 4 minutes, until pancake batter begins to bubble in the center, and is brown.

4. Flip pancake over and cook on other side until pancake is cooke through and golden brown. About another 3-4 minutes.

5. Repeat steps 3-4 until all your pancakes are made. Top pancakes off with fresh peaches and maple syrup, and enjoy!