The weather in Boston is getting noticeably cooler, which means that my favorite season is upon us.
I’ve always liked the fall…or shall I say “autumn”:
- Apple picking happens in the fall, and thus apple-y baked goods appear. My mama makes a killer apple pie…
- The cooler weather makes running/exercising outside more enjoyable. PLUS you have an excuse to buy new, warm weather workout clothes.
- Halloween happens in the fall, which means candy corn happens in the fall.
- The leaves change.
- Pumpkin flavored foods surface.
In honor of the fall and because I’ve been craving pumpkin, I decided to make a Pumpkin Coconut NicGriddle for breakfast this morning. This recipe was inspired by Gracie at Girl Meets Health: I saw her pumpkin pancakes and couldn’t stop thinking about them!
Pumpkin Coconut Pancakes
1/4 cup almond flour
3 Tbsp canned pumpkin (I used the Farmer’s Market brand)
2 Tbsp unsweetened shredded coconut
1 Tbsp chia seeds
Splash of vanilla extract
Heavy handed dash of pumpkin pie spice
I mixed all of the ingredients together and cooked in a pan with some olive oil (we’re out of coconut oil– the HORROR!).
I ate my delicious, high fat breakfast at my desk along with an apple and my pumpkin pie spiced coffee. I’ve taken to just adding unsweetened almond milk and cinnamon or pumpkin pie spice to my coffee instead of stevia. I think my taste for sweet coffee has finally disappeared!
There will be plenty more pumpkin recipes to come! I have to say, pumpkin pie is my ultimate favorite pie. Pumpkins are also a great plant source of beta-carotene, which is a precursor to vitamin A, a fat soluble vitamin important for protein assimilation (in conjunction with Vitamins D and K), thyroid function and so much more. What better way to add some extra nutrients to your breakfast than with pumpkin pancakes?