Pre-Ride Pumpkin Spice Pancakes Recipe

CINCH cycling all natural endurance athlete recipe organic vegan

Pre-ride Pumpkin Pancakes.

Think the only way to enjoy Pumpkin is with a sugar-laden latte or piece of pumpkin pie? Think again, these gluten-free, protein-rich, fiber-filled are pancakes are a healthier take on a Fall classic. The recipe is quick in a pinch and serves as a great pre-ride fuel for those chiller autumn rides.
 

Ingredients

4 ounces (heaping ½ cup) pumpkin puree
4 large eggs
½ cup oat flour
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon vanilla bean powder
Pinch of pink Himalayan salt
Coconut oil, for pan

Directions

1. In a large bowl, whisk together pumpkin, eggs, flour, cinnamon, baking soda, vanilla bean powder, and salt until well combined.

2. Heat coconut oil in a large skillet over medium-high heat until hot. Working in batches, add a ¼ cup of batter to the skillet for each pancake. Cook until bubbles begin to form on the surface of each pancake, 2 to 3 minutes; turn and continue cooking until cooked through, 2 to 3 minutes more.

3. Serve immediately with butter and pure maple syrup, if desired.

 

 

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