Thanksgiving Leftover Pancakes

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FullSizeRender (1)It’s the morning after. And now the question is what to do with all those leftovers. As a kid growing up, I despised leftovers. Who wants to keep eating the same thing over and over? You eat it once and that’s it. Right?!

But, ever since I’ve been the one doing the cooking on a regular basis, I have come to realize the sheer genius in leftovers. I mean who wants to get stuck in the kitchen, cooking and cooking!? Cook once and eat as many times as you can is now my motto. I sometimes cook double, with the intention of having leftovers! BUT, the key to success over here is that I can’t let anyone in my house onto my secret, otherwise they won’t eat it, soooo it can’t look or taste like leftovers.

FullSizeRender_2That’s how these pumpkin pancakes came to be. As I was searching for that perfect space in the overstuffed fridge to house the remainders of the pumpkin pie, without it getting crushed, it hit me. Pumpkin pancakes. My kids love pancakes for breakfast and being the non morning person that I am, pancakes don’t happen around here too often. But, I took 2 minutes and quickly added some almond milk, oat flour and an egg to the pumpkin, mixed it really well, covered it and left it in the fridge overnight. Morning came and sleepy eyes and all, all I had to was turn on the fire and flip the pancakes. Kids loved them and of course had no clue it was made from leftovers. Now that’s a leftover win!

FullSizeRender_3 unnamed-1 FullSizeRender_2What’s your  favorite way to serve up leftovers?! Come over to The Busy and Healthy Moms Facebook Group and share your favorite leftover tricks.

Happy eating! xx

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Pumpkin Pancakes

Ingredients

  • 1 cup flour OR 2 cups oat flour (to make it gf)
  • 2 tspn baking powder
  • 1 tspn cinnamon
  • 1/2 tspn salt
  • 1 can pumpkin puree OR 1 1/2 cups leftover pumpkin pie
  • 2 tbspn maple syrup or honey
  • 1 cup almond or coconut milk
  • 1 egg
  • 1 tspn coconut oil, melted
  • 2 tspn vanilla

Instructions

  1. In a large bowl add flour, baking powder, cinnamon and salt. Mix. In a separate bowl add the pumpkin, honey, milk, egg and vanilla. Mix well until smooth.

  2. Add the wet ingredients to the dry ingredients and mix well until a batter forms and it is free of any lumps and bumps.

  3. Heat a lightly oil griddle or frying pan over medium heat. Using a ladle, pour batter onto the griddle. Let brown on both sides.

  4. Serve with a drizzle of maple syrup, sliced bananas, pistachios and cocoa nibs or chocolate chips. 

 

About the Author

My name is Chanala and I am a certified Integrative Nutritional Health Coach and a busy mom of 6 adorable boys! I turn diet-disillusioned moms into fabulous lifestyle leaders through compassionate coaching. I know and get what it's like to be super busy and want to be able to take care of YOU as well. That's why I'm here. :) I have your back! No need to feel like you are doing this on your own! I'l help, inspire, guide and support you in taking care of YOU! Because you deserve it!!