It's not a diet. It's a lifestyle change.
I can’t get enough Pumpkin!
I found this amazing recipe on The Betty Rocker’s website. Hers were Gluten Free Sweet Potato Pecan Pancakes – honestly, I was too lazy to boil and mash sweet potato, so I substituted it with pumpkin puree which is very similar in texture. I also didn’t have all the ingredients she had so I made a few (very little) changes – one of the best things about being in the kitchen is that you get to be so creative! Make sure you check out her website for tons of recipes and fitness advice!
1/2 cup pumpkin puree
2 large eggs
1/2 cup almond milk
1/4 cup gluten free flour
1/4 cup almond meal flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
pinch of sea salt
Mix all ingredients well in your blender, or in a mixing bowl with a hand mixer.
Heat your skillet to med-high. It’s very important that you do not cook these pancakes on high heat because they need to cook for about 1-2 mins on each side.
Pour batter into your skillet and cook until bubbles start to appear and the edges seem dry.
I topped mine with pumpkin seeds and pure maple syrup!