For a creamy cool topper: chill some coconut milk or coconut cream, then whisk with stevia and vanilla or maple syrup. Sift pumpkin pie spice over each serving.
Slimming Pumpkin Oat Pancakes
Why are these pancakes so slimming? When your food contains natural fiber and vitamins and minerals, your body naturally absorbs the nutrients that are necessary for metabolism, sheds excess fat and uses the proteins, and carbs for energy while assisting the fat metabolism with the healthy fats in the food. Note: refined flours, trans fats, refined sugars and foods with traces of hormones from dairy and pesticides from non-organic sources all tax the body, causing build up, less functionality of the liver for fat metabolism and weight gain due to little or no fiber.
1 cup coarsely millet oat flour* 1 cup whole wheat pastry flour (or sprouted whole wheat flour) 1 tablespoon milled flax seeds 1 tablespoon baking powder 1/8 teaspoon sea salt 2 tablespoons sucanat or rapadura sugar 1 1/2 cups plus 2 tablespoons almond milk 1/4 cup kefir or plain yogurt 3 omega-3 enhanced eggs or 3/4 cup egg whites (6 whites) for a more slimming result 3/4 cup canned pumpkin 2 tablespoons extra virgin coconut oil. melted if hardened (buy through Vitacost, get $10 off $30 with this link https://www.vitacostrewards.com/D69W25 ) Maple syrup 1/3-1/2 cup pre-soaked walnuts, roughly chopped OR lightly toast before chopping Pumpkin pie spice
Combine flours, flax, baking powder, salt, and sucanat in a large bowl. Whisk milk, yogurt, eggs, pumpkin and oil in another bowl. Stir into flour mixture until slightly lumpy. Heat a griddle over medium heat. Coat with healthy cooking spray. Pour about 1/4 cup batter onto griddle for each pancake. Turn when tops are bubbly. Cook 1-2 minutes per side. Makes 16 pancakes. Serve with maple syrup, walnuts and pumpkin pie spice over each serving.
Note: more batter was used for the pancakes pictured.