Pumpkin Pancakes

by Bobbi from nhershoes on November 19, 2010 · 197 comments

in Uncategorized

Last night Bosco was up way more then usual which meant we were up a lot! Poor baby had to use the bathroom like 5 times!  So I decided against our 5:30 fun run. I miss my running friends so much, hoping to be back at it next week!!!

When I did crawl out of bed I couldn’t decide what to do for a workout , KB?, Hot Yoga?, run alone?, or the gym? I decided on the gym I am still SUPER SORE from Hot Yoga on Wednesday night, so when I got to the gym I looked like this:

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But then after I did a killer boot camp workout out I looked like this:

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I NEVER REGRET A GOOD WORKOUT!!!!

Cardio:

5 min warm up on elliptical

15 minutes on the dredmill at 7.0

10 minutes more on elliptical

Weights:

2X15 Over head press with 15 pounds

2X15 Bicep curls with 15 pounds

2X15 Tricep Kick Backs with a 20 pounds

2X15 Side Shoulder Raises

2X15 Lateral Shoulder Raises

2X15 Tricep Overhead Extensions with 20 pounds

ABS:

Intense AB workout!!!

**********************************************************************************

BREAKFAST

I have been craving PUMPKIN PANCAKES so today I had a little more time to finally make them! I modified the cooking light recipe and made them vegan 🙂

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VEGAN PUMPKIN PANCAKES

Yield: 3 servings (serving size: 4 pancakes)

Ingredients

  • 1.1  ounces  all-purpose flour (1/4 cup)
  • 1  cup  quick-cooking oats
  • 1  tablespoon  brown sugar
  • 1/2  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  ground cinnamon
  • 1/8  teaspoon  salt
  • 1  cup  almond milk
  • 2  tablespoons  butter, melted (EARTH BALANCE) 
  • 1  chia egg (1 tsp chia seeds + 3 tbs of water)
  • 1/3 cup pumpkin
  • Cooking spray

Preparation

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

2. Combine milk, butter, pumpkin and chia egg in a small bowl. Add to flour mixture, stirring just until moist.

3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

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Moistest pancakes I have ever made!

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Time to make some bread for work 🙂

See you all at lunch for a fun new Slow Cooker recipe!!

HAPPY FRIDAY!!!

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