Time for a pancake recipe! This is the one I talked about making last year and never posting. It's also to celebrate the fact that I lugged my equipment down to the kitchen this weekend and whipped up some pancakes. It's just so much easier to throw a mug cake in the microwave right in my room instead of walked all the way around to the other side of my floor to the kitchen. (And then carrying hot pancakes and pans back to my room while needing a free hand to swipe my key card and somehow balance everything to open my door.) But, I made it work 😉
I do miss making weekly pancakes. But it isn't so bad when I have SO MANY other options for breakfast. Too many options really 😉 (No...never). From oatmeal, overnight oats, buckwheat cereal, quinoa flakes, mug cakes, cold cereal, granola, and then the occasional pancakes or waffles, I am fine.
I treat my breakfast like a dinner. There are many components. The main course changes daily, being something I listed above. Then we have a beautiful fresh side of fruit. I like to buy these $4.70 fruit cups in the dining hall (yea...no joke), but I split that for two days. Then of course a small side of raw nuts. The coffee or tea always comes later when I head to class.
Breakfast is a nice time, a simple time, to enjoy the wonderful flavors of foods. All while reading blogs, social media-ing my own blog post for the day, and somewhat listening to the news on the TV in the background. Tons of stimulation, but always my favorite part of the day. Or maybe it's my favorite part of the day because chocolate is usually involved 😉 I add chocolate in some form to basically all my breakfasts (almost). These chocolatey pumpkin pancakes for example. Chocolate explosion! Let me show you...
Chocolate Pumpkin Pancakes
Ingredients: (serves 1)
+ 3 TB Millet Flour
+ 2 TB Unsweetened Cocoa Powder
+ ¼ Cup Pure Pumpkin Puree
+ ¼ Tsp Baking Powder
+ ½ Tsp Pumpkin Pie Spice
+ ¼ Tsp Cinnamon
+ 5 Drops of Vanilla Stevia
+ ⅓ Cup Water
+ 1 ½ TB Unsweetened Cocoa Powder
+ 1 TB Chocolate (or Vanilla) Protein Powder
+ ¼ Tsp Cinnamon
+ 3-4 TB of Water
+ In a mixing bowl: add the flour, cocoa powder, baking powder, and spices. Give it a mix with a fork. Then add your pumpkin, stevia, and water. Mix again until you get a good not-too-thick pancake batter.
+ Heat a non-stick pan using a bit of coconut oil over medium heat. Once the pan is hot, add ½ the batter (or ⅓) to the pan. Let cook for 3-4 minutes, flip and cook another 3-4 minutes. Repeat for the rest of the batter.
+ To make the sauce, simple mix the dry ingredients, and slowly add a few tablespoons of water until you get the desired consistency. I like mine a bit thicker, but it you want it to be more saucy, add more water.
+ Top the cakes with the sauce and devour!
Did I ever tell you about those cinnamon sticks you see? In the summer, I found this huge awesome cheap bag of cinnamon sticks at the grocery store and just had to buy them! I have like 50 sticks now (I brought a few down to DC with me), but they are perfect for pictures 😉 Plus, I am cinnamon girl so it only seemed like a natural thing to have! The more cinnamon the better!
So tell me:
+ What's been your breakfast of lately?
+ Are you a milk chocolate or a dark chocolate person? DARK all the way. This may sound weird (it does sound weird), but trust me. Get some quality dark chocolate and go eat it outside in the fresh air. Allow the air to mingle with the chocolate in your mouth. Really...it is the best way to eat dark chocolate. It tastes so good...really 😉
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #WeekendBites, Real Food Recipe Roundup, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
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