Healthy Fall Breakfast

Healthy Pumpkin Pancakes

1/2 cup  all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
pinch stevia, or 2 tbsp liquid sweetener of choice
 1/2 cup milk
1/2 tsp white or apple cider vinegar
1/4 cup + 3 tbsp pumpkin or sweet potato puree
2 tsp oil or 1 extra tbsp pumpkin puree
1 tsp pure vanilla extract

Instructions

In a medium bowl, combine all dry ingredients and stir well.
In a separate bowl, whisk together all liquid ingredients.
Pour dry ingredients into wet, and stir together to form a batter.
Lightly grease a skillet, then place the skillet over medium heat.
When pan is hot, drop small ladles of batter onto the skillet.
Flip pancakes, using a spatula, when the edges begin to look dry.
Allow to cook one minute longer, then remove from heat.
Makes about 16 pancakes.

Pumpkin Breakfast Cookies


3/4 cup quick oats
1/2 cup oat flour - or you can finely blend oats until they turn into flour, then measure out 1/2 cup of the finely blended oats
1/4 cup sugar
3 tbsp mini chocolate chips
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking soda
1/3 cup canned pumpkin
1-2 tbsp milk of choice, as needed
1 1/2 tbsp oil or nut butter of choice
1/2 tsp pure vanilla extract

Instructions

Preheat oven to 350 F.
Combine all dry ingredients in a large mixing bowl.
Add wet ingredients (soften nut butter to a stir-able consistency first), and stir to form a batter.
Add a little extra milk of choice only if needed.
Form balls, then place on a cookie tray and flatten a little. 
Bake 10 minutes, then let cool an additional 10 minutes, during which time they will firm up.
(You could also make up the dough balls ahead of time and freeze them.)