Sunday Morning Pancakes

    Sunday mornings are a beautiful thing. I get up at seven which is a nice early hour, but it still feels like I'm sleeping in compared to my normal 5:30 wake up time. I grab my workout pants and a t-shirt and head off to the gym for an invigorating morning workout (the walk to the gym is probably the most quiet and peaceful on a Sunday morning). Upon my return home I throw together a protein shake and hop in the shower. Finally to wrap up the first part of my morning I get dressed for church and spend some time reading the Bible before our 10:30 service. *Sigh* Doesn't that just sound like the perfect schedule for every morning?

    Today, I thought I'd add a little twist to the schedule and make some nommy (if you are unfamiliar with the word you may feel free to educate yourself with this urban dictionary reading) pancakes! Now I realize that fall has passed and it's not kosher to cook with pumpkin out of season, but you can pretend with me, right?

    

Here is my recipe for Whole Wheat, Low Fat, Vegan, Pumpkin Pancakes:

 Ingredients:

1 cup whole wheat flour

2 tsp baking powder

1/4 tsp salt

1 tbs honey

1/2 ripe banana

1 15 oz can pumpkin (not pumpkin pie filling)

1 1/4 cup almond milk

2 tsp pumpkin pie spice

Directions: 

Mix all the ingredients together in a bowl and scoop into a frying pan in 1/4 cup sized portions. Cook until golden brown on both sides. 

I topped mine with slices of banana, raw wheat germ and a honey syrup*

*To make the honey syrup all you have to do is simmer 1 part honey and 1 part water for a few minutes, then pour it over your pancakes.

Happy Sunday Everyone!