Hello, and HAPPY HALLOWEEN! I had to post an obligatory pumpkin themed recipe (with more to come obviously) because it’s such a delicious taste with a cozy and warm feel as we head into the cooler months. These pancakes are a super easy recipe that are made and poured right from the blender – a.k.a. less dishes/bowls, who doesn’t love that?! The ingredients are real and made with whole foods, yet they’ll be easy to serve to your family with the pretty orange hue and dark chocolate chips for a delicious, fall themed breakfast!
These pancakes are a great way to enjoy NATURALLY occurring sweeteners on a day filled with candy and sweets! Help your kids reduce their overall sugar intake this halloween by having them choose their favorite candies to eat on Halloween night, and allot one piece after meals the days following. This will help balance out their sugar intake overall, and this goes for adults too! Try having nutrient dense meals with lots of vegetables when you know you will be indulging on some candy afterwards. Do your kids love halloween themed stickers and decorations? Try giving out some non-candy themed items that will boost the fun and take the focus off of candy a bit! First and foremost, have fun!
Now, for the pancakes!
- 2 ripe bananas
- 1 cup of plain rolled oats
- 1/2 cup brown rice flour, oat flour, or whole wheat flour
- 1/3 cup pumpkin puree
- 1/3 cup unsweetened almond milk or milk of choice
- 1 tsp. hemp seeds (optional)
- 1 tsp. chia seeds
- 1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger)
- 1/4 cup dark chocolate chips (60% or higher)
- 1-2 tbsp. coconut oil, raw virgin
- pure maple syrup, for topping
- Add all ingredients except dark chocolate chips to a high speed blender.
- Blend until smooth, then fold in dark chocolate chips.
- Heat coconut oil in a medium skillet, until hot.
- Pour the batter about 2 tbsp. per pancake, or to desired size. Let cook until bubbles form on top, indicating it's cooked through and flip.
- Continue until all batter is used.
- Top with more dark chocolate chips and pure maple syrup!
- To keep gluten free, use brown rice flour or certified gluten free oats. The higher percentage dark chocolate, the less sugar content present.
I love pumpkin season, and it’s a great way to increase the beta carotene and pro-vitamin A intake in the diet to boost anti-oxidants and immunity. Beta carotene is a pre-cursor to Vitamin A and is converted to this fat soluble vitamin in the body. All vegetables with the orange hue such as sweet potatoes, carrots, and squashes are full of beta carotene. Dark leafy greens are also a great source, but the pigment is masked by the powerful green hue of chlorophyll (it’s a powerful one, I tell ya!)
I hope you enjoy this recipe and have a happy, healthy, and safe Halloween! Comment below if you like this recipe! What would you like to see more of? I love to hear your thoughts and feedback!
xo Samantha
