Here’s a breakfast that fits the season, and New England weather, pairing Pumpkin Spice Latte with Healthy Pumpkin Oatmeal Pancakes.
Pumpkin Spice Latte
- 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
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
- 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
- Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute
- 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.
- 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.