I’m kind of obsessed with pumpkin in the Fall. I usually roast a whole pumpkin and freeze the pumpkin puree so I can make pumpkin bread, pancakes, smoothies, etc. on into the winter as well. I was really sad when the huge pumpkin I bought for this molded two days after I bought it. There’s still time, but I picked up some pumpkin goodies to make this recipe that doesn’t involve homemade pumpkin puree. Canned pumpkin works great in recipes, and sometimes better than a homemade puree because it’s thicker.
This recipe was inspired by a lecture on circadian rhythm I attended at FNCE in Chicago earlier this week. The presenter made a strong argument for consuming more calories earlier in the day – think a heavier breakfast and lunch and smaller dinner. This can theoretically result in less fatigue and having more steady energy throughout the day. It also has implications for sleep quality and duration. My colleague David of TD Wellness wrote a great synopsis of this here.
I attended another lecture on thyroid function and diet that I found equally fascinating. We have moved further and further into the low carb fad in this country – I found it interesting that a low carbohydrate diet is directly related to poor thyroid function. I’m going to write a separate blog post about that later, because I think it’s super important, but in the mean time – don’t fear carbs, they’re not the bad guy. Think balanced eating overall, getting a healthy balance of macronutrients throughout the day.
If you’re tired of the same old breakfast day in and day out, this may be for you on a morning you’re able to spare about 30 minutes!
Pumpkin Cereal “Pancakes”
1 11.5 ounce package Nature’s Path pumpkin seed + flax granola
2 TBSP ground flax seed + 6 TBSP water (or you can use 2 eggs)
1/2 cup pumpkin puree
1/2 cup brown rice syrup
2/3 cup unsweetened dried cranberries
1/3 cup whipping cream
1 tsp honey
4 fresh bananas, sliced
Preheat oven to 350 degrees and line a large baking sheet with parchment paper. Mix 2 TBSP ground flax with 6 TBSP water and let thicken until it is about the texture of an egg. Add all pancake ingredients in a large bowl and mix until the ingredients are well combined. Using heaping 1/4 cup scoops, form into 16 pancakes on baking sheet. Bake for 20 minutes or until edges are lightly browned. Let pancakes cool. While pancakes are cooling, whip heavy cream and 1 tsp honey with a hand mixer until air is well incorporated. Serve 2 pancakes with 2 TBSP whipped cream and 1/2 a sliced banana. Serves 8.