Pumpkin Pancakes and Porridge

Pumpkin Pancakes and Porridge

Pumpkin Pancakes with caramel drizzle
Pumpkin Pancakes with caramel drizzle

Morning! I've got the perfect breakfast post for you today, and it's Pumpkin-themed, what better?! I've missed big american-style breakfasts on my healthy eating kick, so I thought I'd give it a go, and i'm happy I did because I had 2 very yummy breakfasts this weekend. First up, Pumpkin Pancakes

These were delish!

The recipe:

  • 1 cup (american measurement) of pureed pumpkin (you can find the brand Libby's in Waitrose)
  • 2 dollops (heaped tablespoons) of fat free greek yogurt
  • 8 eggs
  • half a tsp of bicarbonate of soda
  • some vanilla bean paste
  • 2 tsp of cinnamon
  • 1 tsp nutmeg
  • 1 tsp mixed spice

Method:

  • Whisk all wet ingredients together, then stir in the dry ingredients until the batter comes together. It should be quite thin
  • I used a few sprays of fry light but you can use butter in a frying pan
  • Scoop the batter in (I used an ice cream scoop)
  • When the pancake bubbles up on one side, flip it
Pumpkins 023
Pumpkins 023

Serve whilst hot! I stacked berries in the middle of my pancakes for an extra healthy kick, plus drizzled my sugar free caramel syrup on top. My mum's boyfriend positively guzzled them down and he isn't even on a healthy kick!

Stacked with berries and drizzled with sauce
Stacked with berries and drizzled with sauce

These definitely fuelled my snowy 7-mile walk on the heath!

Walking with Kolo the snow dog
Walking with Kolo the snow dog

On Sunday morning I wanted to use up the rest of my pumpkin, so I called on Chocolate Covered Katie's recipe for healthy baked oatmeal (That's porridge to us Brits!)

Pumpkin Porridge
Pumpkin Porridge

The recipe:

  • 35g porridge oats
  • Quarter american cup pureed pumpkin
  • Splash of skimmed milk
  • Tbs sweetener such as splenda
  • 100 ml water
  • tsp cinnamon
  • dash of nutmeg
  • splash of vanilla esscence

Method

  • Combine all ingredients and mix until combined
  • Pour into a heat-proof ramekin
  • Bake on 200oC for 20 mins
  • Turn up to 250oC for last 5 mins for a crispy top
  • Serve warm, I put some berries in the top and obviously also drizzled on some of my favourite caramel sauce!
Tastes like a big breakfast cookie!
Tastes like a big breakfast cookie!

I hope you enjoy! Whats your favourite weekend breakfast?

Guinness Cupcakes with Salted caramel buttercream

Guinness Cupcakes with Salted caramel buttercream

No carb pizza

No carb pizza