Buttermilk Pumpkin Pancakes

I love all the new baking mixes that are coming on the scene! It’s so easy to make a protein packed baked product these days. Krusteaz came out with this awesome Protein Buttermilk Pancake Mix and they are just so fluffy! I added Vital Proteins Collagen Peptides for another little boost and pumpkin because it’s September and the weather has been perfect this week.

Look out for a Krusteaz giveaway on my Instagram next week! Follow me here.


Buttermilk Pumpkin Pancakes

Ingredients

Directions

Heat a pancake griddle or medium pan over medium heat. Spray with coconut oil. In a large bowl whisk together pancake mix, pumpkin puree, collagen peptides and water until smooth, but do not over mix. Pour about 1/4 cup of batter per pancake. Cook about 2 minutes per side. Serve warm. Top with chopped pecans and pure maple syrup.

Number of servings: 2 | Serving size: 3 4-inch pancakes
Calories: 384, total fat: 11 g, total carbohydrates: 60 g, dietary fiber: 3 g, sugars: 30 g, protein: 22 g

What is your favorite pancake topping? Tell me below!

Raquel

Sweet Potato Breakfast Bars

Did ya miss me?! Sorry for the extended break. I’ve had lots of fun things going on the past couple months and many fun things coming to the blog soon!

I posted this recipe way back on Instagram and I have been promising to share it! Here it is and you should totally make it this Sunday to have a delicious breakfast all week.


Sweet Potato Breakfast Bars

Ingredients

  • 1 medium sweet potato, baked
  • 1/2 cup almond butter
  • 1/4 cup agave
  • 1 egg
  • 2 tbsp oat flour
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans
  • 2 tbsp unsweetened shredded coconut

Directions

Preheat oven to 350 degrees F. Poke holes in a sweet potato with a fork. Line a baking sheet with foil and bake for about 40 minutes until tender. Let cool and remove skin from sweet potato. Add sweet potato puree to a large bowl. Add almond butter, agave and egg. Stir to combine. Add the oat flour, vanilla extract, baking soda, cinnamon and salt. Stir to combine. Fold in cranberries, pecans and coconut. Spray a square baking dish with nonstick cooking spray and add batter. Bake for 25-30 minutes until a toothpick comes out clean. Let cool and cut into squares. Store in the fridge.

Number of servings: 9 | Serving size: 1 bar
Calories: 208, total fat: 13 g, total carbohydrates: 38 g, dietary fiber: 4 g, sugars: 7 g, protein: 5 g

What have you been up to lately?! Tell me below.

Raquel

Healthy Thanksgiving Round Up

Still looking for some amazing and healthy Thanksgiving recipes? Well I put together the perfect recipe round up for you! I know you’ve got the turkey covered so here are some ideas to turn up the nutrition at your Thanksgiving table.


THE Stuffing

stuffing

Healthy Cornbread Stuffing from Hungry Hobby (pictured above)

Lightened Up Holiday Stuffing with Fennel, Apple & Turkey Sausage from The Foodie Physician

Southern Cornbread Dressing from Key Ingredients

THE Sweet Potatoes

sweet-potato

Bourbon Sweet Potato Casserole with Buttery Pecans from Family Food on the Table (pictured above)

Cinnamon Maple Roasted Sweet Potatoes from Hungry Hobby

Easy Mashed Sweet Potatoes from Nourished Simply

Baked Sweet Potatoes with Garlic Butter from The Domestic Dietitian

THE Greens

broccoli-salad

Broccoli Salad with Pomegranate Arils & Maple Walnuts from Simple Swaps (pictured above)

Brussels Sprouts and Apple Salad from Sincerely Nourished

Maple Roasted Butternut Squash, Brussel Sprouts & Cranberries from Eat Real Live Well

Green Beans Gremolata from Family Food on the Table

THE Cranberry Sauce

cranberry-sauce

Healthy Cranberry Sauce from Midlife Croissant (pictured above)

Simple Refined-Sugar Free Cranberry Sauce from Eat Real Live Well

 THE “Others”

acorn-squash

Roasted Acorn Squash with Pomegranate and Pistachios from Grateful Grazer (pictured above)

Roasted Potatoes with Basil Butter from Sincerely Nourished

Parsnip “Rice” with Fresh Thyme & Sage from Clean Eating Veggie Girl

Easy Roasted Turnips with Leeks and Pancetta from Midlife Croissant

Creamy Buttermilk Cauliflower Mash from Hungry Hobby

Feta Jalapeño Corn Muffins from Balanced Kitchen

THE Desserts

gingerbread-2

Gingerbread Bread Pudding from Kara Lydon (pictured above)

Easy Healthy Apple Crisp Stacks from Family Food on the Table

3 Ingredient Creamy Chocolate Pudding from Hungry Hobby

Pecan Pie Bars from Living Well Kitchen

Crustless Mini Pumpkin Pies from Nutrition Starring You

Vegan Pumpkin Pie from Simple Swaps


I hope you all have an amazing Thanksgiving with your friends and families tomorrow! Happy Thanksgiving from Sincerely Nourished!

Raquel