Healthy Pumpkin Pancakes

True Story:  I tried pumpkin for the first time last year.  Yep.

You don’t become the “pickiest human” by trying all the foods along the way… and pumpkin is just one of a long list of foods that I haven’t ever tried.  Someday, I may share a bigger list of these foods.  I text back and forth with a friend last week about it and she found it fascinating… so, who knows?  It could happen.  Although, you’d have to promise me that you wouldn’t take me through a round of “try it, you’ll like it.”  Hmmm….

So, I’m a fan of pumpkin treats, and it seems like I’m EVEN MORE into them this year than last year!  I whipped up these pancakes last weekend, and they are seriously AMAZING.

Healthy Pumpkin Pancakes | No Thanks to Cake

These pancakes are INCREDIBLE.  Spicy, fluffy, filling… You can’t go wrong with them.  I also love that they don’t have eggs in them.  I don’t usually have eggs in my fridge unless I’m baking… so, an egg-free pancake is the best.  Especially when it tastes like this!

Healthy Pumpkin Pancakes

Adapted from Chocolate Covered Katie

Serves 2

INGREDIENTS

Healthy Pumpkin Pancakes | No Thanks to Cake

1/2 cup all-purpose flour
just under 1/4 tsp. salt
1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
pinch of stevia
1/2 cup + 2 Tbsp. skim milk
1/2 tsp. white vinegar
level 1/4 cup plus 4 tbsp pumpkin
1 tsp. pure vanilla extract

INSTRUCTIONS

1.  In a separate bowl, whisk together all liquid ingredients.

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

2.  Pour dry ingredients into wet, and stir together to form a batter.

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

3.  Lightly grease a skillet, then place the skillet over medium heat.  Using a 1/4 cup measuring cup, pour your batter onto your pan.  Note:  I used my favorite pancake pan – The Perfect Pancake Pan!

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

4.  Flip pancakes, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat.

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

5.  Top with sugar-free maple syrup (optional) and ENJOY!!  Makes about 5 pancakes.

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

Per 1/2 entire recipe serving:

CAL 165; CARB 33g; FAT 1g; PROT 7g; FIB 4g; WW Points Plus: 4

 

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Watermelon Caprese

After I went to California a few months back, all I was talking about was that salad that Crystal and I had dining at a Temecula winery.

Watermelon Tomato Caprese Ponte | No Thanks to Cake

That’s how I am with food.  Once I eat something I love, I just want to talk about it a lot… and about how I loved it… and about how I’m going to recreate it.  Crys actually remade it before I did… and hers looked so pretty, I had to go for it.  Mine came out pretty gorgeous as well…  I mean, take a look.

Watermelon Caprese | No Thanks to Cake

To me, it’s the perfect way to say goodbye to summer.  You can still find gorgeous watermelon and beautiful tomatoes.  And, if you’re like me, you still have fresh herbs growing in your garden that you can leverage.  Luckily, I chose to grow both basil and rosemary this year…

There is something amazing about the sweet watermelon paired with the savory tomato, topped with salt and pepper.  Enter the fragrant basil and the creamy fresh mozzarella… and the dish comes together like none other.

 

Take a chance on this one.  You won’t be sorry.

Watermelon Caprese

Serves 1

INGREDIENTS
Watermelon Caprese | No Thanks to Cake

2 slices heirloom tomato, yellow and red

2 slice watermelon, seedless

2 thin slices of fresh mozzarella (about 2 oz.)

4 leaves basil

1/2 Tbsp. olive oil

1 tsp. balsamic vinegar reduction

salt

pepper

1 sprig of rosemary for garnish

INSTRUCTIONS

1.  Slice your heirloom tomatoes.  Note:  I think it looks prettier if you use two colors, but you can definitely use all red or all yellow.

Watermelon Caprese | No Thanks to Cake

2.  Plate your first tomato slice (red) and season with salt and pepper.

Watermelon Caprese | No Thanks to Cake

3.  Layer two basil leaves, and top with cheese.

Watermelon Caprese | No Thanks to Cake

Watermelon Caprese | No Thanks to Cake

4.  Top with watermelon slice.

Watermelon Caprese | No Thanks to Cake

4.  Repeat steps 1-4, making another layer, and ending with watermelon on top.

Watermelon Caprese | No Thanks to Cake

Watermelon Caprese | No Thanks to Cake

5.  Secure the stack with a piece of fresh rosemary.

Watermelon Caprese | No Thanks to Cake

6.  Drizzle with olive oil and balsamic reduction.

Watermelon Caprese | No Thanks to Cake

Watermelon Caprese | No Thanks to Cake

7.  Serve and enjoy!  Note:  I chopped my salad to make it easier to eat.

Watermelon Caprese | No Thanks to Cake

Watermelon Caprese | No Thanks to Cake

Per Entire Recipe Serving:

CAL 347; CARB 30g; FAT 20g; PROT 13g; FIB 2g; WW Points Plus: 9

Related posts:

Currently: September

Another month has flown by and it’s time for one of my favorite posts of the month… let’s catch up on what’s happening “currently!”

Currently September | No Thanks to Cake

Current Music (on Repeat):

I’ve officially decided that my 11 year old niece and I have the same taste in music… and I’ve also decided we have the best taste ever.  I say this as I listen to these ditties on repeat…

There’s Taylor…

And this fun girl trio…

There’s more, of course… but you get the gist…

Current Pinterest Inspiration:

I’ve also had some fun recreating Pinterest looks this month…  Not bad, huh?

Pinterest | No Thanks to Cake

 Don’t mind my earrings, I tried it on at the end of a work day…

Current Craft:

I finally finished my latest baby knit (Check out the pattern here!).  While the gorgeous baby Reece was born in August, I just finished a little blanket to keep her warm LAST WEEKEND!  So glad that the blankie is out with Natalie and Reece now to keep her warm.

Baby Blanket | No Thanks to Cake

Current Read:

How’s this for lame/real:  One late Saturday night when I was finishing up Baby Reece’s blanket, and I ended up having NOTHING on TV to watch… so I looked through my cable guide and found Oprah’s Life Class, and it was a show about dating.  Yep, I was home on Saturday night, watching an Oprah show about dating while knitting.  (It’s weird I’m single, right?)

It's Just a F***ing Date | No Thanks To Cake

The show had the authors of He’s Just Not That Into You on it… featuring their new book It’s Just an F***ing Date.  Yep, that’s what I’m reading.  So far, it’s a great read!

Current Beauty “Find”:

It’s not much of a beauty find, but I did something different with my hair this month…. I pretty much go with the same cut/color every time.  So, going with a bayalage color was kind of a big deal.

New Hair

Now, I think I need some new eye colors to wear… Something a little darker.  More fall-ish.  I’ll keep you posted…

Current Nail Color:

With Fall just around the corner, my polish has switched to a more “fall” color… and I’m back to Essie’s Power Clutch, a brownish-greenish-grey.  Love this!


Essie Power Clutch | No Thanks to Cake

Current Outfit(s):

I love this dress.  Found it on Jane.com (which I’ll talk about more)… only $22.99 and so stinkin cute.  When I ordered it, they didn’t have the black left, so I got the red bottomed one.  Super cute!  Debuted it this month!

Dress | Jane | No Thanks to Cake

Current Wireless Device:

I’ve traded in my iPhone and I’ve moved into the HTC One M8 for Windows… to say that I’m in love with it is an understatement.

HTC One M8 Windows | No Thanks to Cake

And, Cortana is JUST as fabulous as those clever commercials say she is… :)

Current Online Site:

I innocently found a new shopping site on Instagram.  My fellow BicChick, the fabulously stylish TheHayley (follow her, y’all) has mentioned a few times that she shops at a site called jane.com.

Jane | No Thanks to Cake

While they thankfully don’t have something I want every single day, I have had some fun shopping at their site and via their app.

Great prices and great items… check them out!

Current As-Seen-On-TV Purchase:

I don’t watch a ton of TV, but I love watching The Kitchen on Food Network on Sundays… somehow it’s always on when I’m folding laundry, uploading food pics, and doing those Sunday things that I love.

The Kitchen Food Network | No Thanks to Cake

Well, when I was watching a few weeks back, there was a commercial for the Spicy Shelf.  I had a spice cabinet overflow issue, so this shelf was the PERFECT solution!!!

Spicy Shelf | No Thanks to Cake

Current Words of Wisdom:

Stay True to Who You Are | No Thanks to Cake

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View my previous “Currently” posts here:

Currently: August

Currently:  July

Currently:  June

Currently: May

Currently:  April

Currently: March 

Currently: February

Related posts:

Spiralized Asian Cucumber Salad

LAST CALL: I’m running a BLOGTASTIC READER SURVEY right now… I’d love to get your opinion on this little ol’ site of mine if you have a few minutes.

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I’ve fallen in love with a new kitchen utensil.  I recognize I’m a little late to the game… but completely enamored with this spiralizer.

Paderno Spiralizer | No Thanks to Cake

While I don’t enjoy zucchini or any of the super-trendy zoodle dishes that are out there, I still have found plenty of dishes to enjoy with this fun tool.

I’ve spiralized beets, potatoes, sweet potatoes, and mostly cucumbers.  I’ve made sweet potato fries, roasted beets, and this delicious Asian cucumber salad…

Spiralized Asian Cucumber Salad | No Thanks to Cake

 

There is something AWESOME about cucumbers… especially when they are in the form of noodles.  You can enjoy them as you would pasta… but with none of the guilt!  I definitely see more (and more!) cucumber salads like this in my future and here on NTTC.  Enjoy the first!

Spiralized Asian Cucumber Salad

Adapted from Gourmande in the Kitchen

INGREDIENTS

Asian Cucumber Salad | No Thanks to Cake

2 small scallions, thinly sliced

1/2 tsp. garlic, minced

1 tsp. fresh grated ginger

1/2 tsp. toasted sesame oil

1/2 tsp. olive oil

3/4 Tbsp. low-sodium soy sauce

a dash of crushed red pepper flakes

a pinch of sea salt

1 cucumber, spiralized

1 cup steamed broccoli

sesame seeds, as garnish (optional)

INSTRUCTIONS

1.  In a small bowl whisk together the scallions, ginger, garlic, toasted sesame oil , olive oil, soy sauce, red pepper flakes.

2.  Taste and add a pinch of salt if needed.

3.  Steam broccoli in the microwave, and rinse with cold water to cool.

Spiralized Asian Cucumber Salad | No Thanks to Cake

4.  Toss the cucumber noodles with the ginger scallion sauce,  and toss gently again to combine.

Spiralized Asian Cucumber Salad | No Thanks to Cake

Spiralized Asian Cucumber Salad | No Thanks to Cake

5.  Add steamed broccoli.  Sprinkle with toasted sesame seeds and serve.

Spiralized Asian Cucumber Salad | No Thanks to Cake

Spiralized Asian Cucumber Salad | No Thanks to Cake

Per 1/2 recipe serving:

CAL 68; CARB 10g; FAT 3g; PROT 3g; FIB 2g; WW Points Plus: 2

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