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Pumpkin Latte, Pumpkin Oatmeal Pancakes Add Spice to Autumn Breakfast


Here’s a breakfast that fits the season, and New England weather, pairing Pumpkin Spice Latte with Healthy Pumpkin Oatmeal Pancakes.

Pumpkin Spice Latte

Ingredients
  • 2 tablespoons canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 tablespoons white sugar
  • 1 cup milk
  • ¼ teaspoon pumpkin pie spice
  • 1 (1.5 fluid ounce) jigger brewed espresso
Directions

Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it.

Per serving: 244 calories; protein 8.7gm; carbs 39.7gm; fat 5.1gm

Healthy Pumpkin Oatmeal Pancakes

Ingredients
  • ¾ cup pumpkin puree
  • 2 large eggs
  • 2/3 cup unsweetened vanilla almond milk (or milk of choice)
  • 2 teaspoons vanilla extract
  • 1 tablespoon pure maple syrup
  • 1 ½ cups old fashioned rolled oats, gluten free if desired
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • Olive oil, for cooking
Instructions
  1. Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute
  2. Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you will need to use a spoon to spread out the batter a bit.  It will get thicker as it sits so be sure to cook these pancakes immediately after blending.  Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
  3. Flip cakes and cook until golden brown on underside.  If you find that pancakes are browning too quickly, then you need to lower the heat.

Makes 6 pancakes: Serves 3, 2 pancakes each

Per serving: 258 calories; protein 9.8gm; carbs 39.6gm; fat 6.8gm

Enjoy your breakfast!

Sharon Knight is a transplant dietitian with the Hartford Hospital Transplant Program.


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