September is here!
Is it technically fall yet? No.
Am I done with summer? Yes.
I’m not one of those fall fanatics that try redefining August as something other than summer. However, September 1st is practically a holiday in my world and no calendar technicality can convince me otherwise. By my definition..we’re in a new season!
It’s been a week and I’ve already pulled out the decorations, lit the scented candles, bought a pair of corduroy pants, ordered supplies for seasonal crafts, and my kitchen is starting to produce some classic fall flavors (last night was butternut squash soup!). My house is deliciously autumn at the moment and it will only get better as the season continues.
This morning I did the ultimate fall breakfast: Pumpkin pancakes with a spiced maple drizzle!
It was a fantastic way to begin the morning! Normally on school days, my kids stick with the boring non-sugary stuff like grainy cereals, cream of wheat, or hard-boiled eggs with toast, so they welcomed this sweet surprise with open smiling mouths.
I especially enjoyed making these with my son, who had the chance to help me from beginning to end without interruption while his sister slept in (one child is the early riser while the other is not…). It’s been a minute since we’ve had the kitchen to ourselves now that little sister enjoys cooking and baking. He’s come a long way from the simple pour and stir instructions. When did he get so big and responsible?
Normally little sister would throw a fit upon discovering someone cooked in the kitchen without her help, but the joy of waking up to pancakes successfully distracted her from feelings of FOMO.
The pancakes themselves tasted delicious, but the maple drizzle is really what brings the taste together. For a sweeter taste, more syrup can be added to the mix, but I was honestly surprised that the kids didn’t ask for extra.
They certainly got their fill at breakfast, and we’re looking forward to eating the leftovers tomorrow.
Happy fall! Here’s to a new season!
Pumpkin Pancakes with Spiced Maple Drizzle
Ingredients
Pumpkin Pancakes
- 2 Cups All-purpose flour
- 1/3 Cup Brown sugar
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Low fat Greek yogurt
- 1/2 Cup Canned pumpkin
- 1 Egg
- 1 tsp Vanilla Extract
- 1 1/2 Cups Milk
- Oil or butter for cooking
Spiced Maple Drizzle
- 1/2 Cup Low fat Greek yogurt
- Maple syrup (to taste)
- 1/4 tsp Cinnamon
Instructions
- In a large bowl or stand mixer, combine flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, mix wet ingredients. Add to the dry mixture, and whisk until smooth.
- Prepare a skillet with oil or butter and heat on ve.
- When the pan is hot, pour 1/2 cup of the batter into the middle of the pan. When the surface becomes bubbly, flip and cook for a few more seconds.
- When pancakes are finished, stir together ingredients for the spiced maple drizzle in a small bowl. Drizzle on top of pancakes and enjoy!
Originally posted September 2020
]]>It is hard finding healthy snacks! One of the difficult elements of my “job” is trying to keep up with appetites outside of mealtimes without resorting to foods heavy on sugar and sodium. I mean, for crying out loud, have you seen the ingredients in veggie straws? You know, that easy go-to snack we give our kids? That tiny bit of vegetable they use to justify their marketing is really a vehicle for salt. Similarly, it’s hard finding granola bars that are both delicious and lacking in chocolate of some kind. Of course, both of those choices are better than the goldfish crackers my kids tend to devour…but I digress.
I am constantly refilling my fridge with veggies and hummus, which is the easiest guilt-free snack I can keep around for the kiddos. But fresh vegetables are expensive considering the rate at which food is consumed in our house. I would also like to include more protein options that require little to no prep work on my part.
Peanut butter is honestly the unsung hero of snack food. It’s flavorful and packed with easy protein. Kids usually love it. And the best part is the versatility! I spread it on toast for breakfast. On apples, celery, or perhaps rice cakes for snacks. And who doesn’t love peanut butter and banana sandwiches when you’re looking for a special lunch option?
Recently I’ve scrambled to find snacks that meet current dietary restrictions. I need something filling and preferably packed with some type of nutrition. Protein bites seemed like an easy option, so I searched my pantry for the options. Most of these ingredients I find in bulk, making this easier on the wallet than constantly handing my kids “fresh” foods every time they announce they’re hungry. Not to mention, I originally tried this recipe with us adults in mind. The fact that the kids are now hooked on these things is a bonus. It’s a snack for literally any age!
The unhealthiest thing about this recipe is the inclusion of honey for the purpose of flavor. Otherwise, it’s a delicious protein source you can feel good about feeding your family.
The flaxseed is optional, though for those who do not have an allergy this is a terrific source of omega 3 fatty acids (good fats!) and fiber. It’s been shown to reduce the risks of cancer, heart disease, stroke, diabetes, and potentially inflammation (supposedly. I’m not a doctor). Definitely an added bonus to snack time!
5 Ingredients Protein Bites
Ingredients
- 1 Cup Peanut Butter
- 1 Cup Old Fashioned Oats
- 1/2 Cup Coconut Flakes
- 1/2 Cup Flax Seeds
- 3 Tbsp Honey
Instructions
- Using a stand or hand mixer, combine all ingredients together until well combined.
- Once combined, roll a spoonful of the mix between hands to form a ball.
- Once all of the bites are formed. Place them in the refrigerator to harden. Enjoy after 2-4 hours!