Firstly, please bear with my website for the next few days. I am testing out some different features, meaning it will be changing quite a bit over the next few days. Hopefully it will be back in full working order by the end of the week. To anyone intending to move their blog from Blogger to WordPress….and then to Bluehost….Don’t do it yourself! There should be a “Don’t try this at home” warning sign on the Tools section. I severely screwed it up, and I am extremely grateful my friend Paul saved the day, and is working hard to make it better than ever!
On to Meatless Monday. I am sorry. I resisted for as long as I could, but I just had to let summer go, and accept the fall with open arms. Although fall in Kentucky is kind of like a pleasant summer in Michigan!
I have therefore caved to the pumpkin pressure, and decided it was time to use fall’s favorite fruit (yes, I did have to look up whether it was fruit or vegetable) into some fluffy, flavorsome pancakes. These delicious pancakes contain Greek yogurt and 2 eggs to bulk up the protein. With 15g real protein, 64g of carbohydrates, and 15g fat, they contain the right amount of each macronutrient to help you recover faster. Extra carbs are also great for runners to replenish glycogen stores after long runs or workouts.
I am encouraging all of you to continue your pledge for Meatless Monday, and keep bringing new recipes to our linkup. We need to spread the word, and every person who eats meat free once per week, will make a difference. It doesn’t matter if you can’t make your meatless day Monday, you can still add your recipe, just please include our button!
Hope you had a wonderful weekend, less than 3 weeks till Chicago Marathon!
Have a Marvelous Monday!
Preparation time: 5 minutes
1/8 tsp nutmeg
1/2 tsp cinnamon
2 tsp pumpkin pie spice
1 1/2 tsp baking soda
1 1/4 tsp salt
3/4 cup Greek yogurt
2-3 drops Nu Naturals vanilla
1/3 cup pumpkin puree (or applesauce)
1 1/8 cup almond milk
1 tbsp chia seeds
1/4 cup chocolate chips
1/4 cup pecans
Combine the flour, cinnamon, nutmeg, pumpkin pie spice, baking soda and salt.Whisk the eggs in a large bowl, until frothy. Fold in the Greek yogurt, pumpkin puree and milk until combined. Add the chia seeds. The batter will be lumpy, that is okay!Mix the wet and dry ingredients together, and leave the batter to rest for at least 30 minutes, these can be left overnight (or while you workout).Heat a pancake griddle over a medium high heat. drop 1/4 tbsp butter onto the pan. Use ladelfuls of batter to make pancakes of desired size, drop chocolate chips and pecans onto the pancake immediately. After 1 minute, turn heat down to medium. Flip the pancakes once bubbles come through the batter, and the edges have solified. Cook the pancake for another 3-5 minutes until cooked through. Repeat with the remaining batter.Serve with additional toppings and maple syrup.
Nutritional Information per 2 pancakes
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