What are America’s favorite breakfast foods? Most people stop at the local donut shop to grab a coffee with a donut, bagel or pastry on their way to work. Kids will through a pop tart in the toaster over, or shovel down a big bowl of frosted flakes before running out to catch the school bus. Or perhaps others will have a tea and a banana or grab a store bought muffin pop in the micro wave and head out the door. Frozen waffles that are drowning in Aunt Jemima maple syrup were always my kids favorite growing up. Remember the cream of wheat packets with strawberry or blue berry dehydrated pieces and add hot water and in seconds a delicious breakfast. Some sit down for a full breakfast eggs, bacon, toast, hash browns, orange juice and coffee. But, really who has time for all that now not that I would eat any of that anyway.
What is the best part of the summer winding down (if there is a best part of seeing the summer end) as the Fall season approaches? Well pumpkin of course! All the stores are stocking the shelves with pumpkin flavor everything. Coffee shops display big signs saying “come try our pumpkin spice latte now available” pumpkin muffins, breads, pies and other treats are taking over bakeries. Facebook and other social media are flooded with pumpkin memes. I was at Trader Joes recently and workers were rushing unpacking boxes making room for pumpkin muffin mix, pumpkin cookies, pumpkin butter and pumpkin everything on the shelves as customers watched in excitement and smiling thinking to themselves, Yes it has arrived.
So what does breakfast and pumpkin season have to do with one another? Only the easiest and most delicious thing to eat on a fall morning or any time of day. Pumpkin pancakes with some chocolate chips thrown in, topped with fresh fruit, a few nuts and drizzled with some organic real maple syrup. I included a scoop of chocolate protein for to make them a bit healthier. I had so much fun making these that I went a bit overboard and made enough to feed us for a week. I stood there just staring at the stack as I texted my kids to see if they wanted to come over for a pancake party - Good thing they freeze well. I made them with whole wheat flour, no added sugars sense the banana and pumpkin provides just the right amount of sweetness along with the chocolate chips and maple syrup. For the liquid I used healthy soy milk unsweetened and some pumpkin fall spices.
Go ahead and get a little creative, use metal cookie cutters to create fun shapes or use a condiment bottle to draw crazy designs while they cook. Make big giant Frisbee sized cakes or tiny ones to build a stack. Or smear some delicious crunchy peanut butter on them with a few sliced bananas and roll them up for an easy to go snack. Here are a few tips to making the perfect pancake:
Once I was done taking all my food pictures, They all had syrup on them so what did I do with them? My husband got to enjoy a nice warm stack of delicious pancakes!
Pumpkin Protein Pancakes
I cup whole wheat flour (or white unbleached flour – this will change the gluten a bit but its ok)
½ cup mashed banana
½ cup mashed pumpkin (I used Trader Joes canned)
1 ¼ cup nondairy milk
1 scoop chocolate protein (or vanilla or any of your favorite flavor – I used Vega)
1 tbsp. baking powder
1 tsp cinnamon
1 tsp pumpkin spice
1 tsp salt
½ tsp vanilla extract
½ tbsp. coconut oil for cooking (you can omit this if using nonstick pan but gives them great flavor)