Pumpkin Muffins

 I could easily eat pumpkin foods of all kinds any time of year. No question, if it's pumpkin it's for me. I stocked up on the canned stuff last week at Whole Foods, so I've got a lot of baking to look forward to. Pumpkin cheesecake, pumpkin streusel muffins, pumpkin and cream cheese swirl bundt cake. Endless possibilities. So much pumpkin so little time:)

2 cups Pamela's Baking Mix
1/4 cup ground flaxseed
1 tbs pumpkin pie spice
1 tsp salt
Dash cinnamon

Combine all dry ingredients and set aside

1 can pumpkin
2 eggs
1/2 cup olive oil
2/3 cup coconut sugar
1 cup buttermilk
1 tsp baking powder
2 tbs molasses

Combine all wet ingredients except buttermilk well with a mixer or whisk. Add dry to wet slowly alternating with buttermilk. Mix until combined. Line a muffin tin and fill each 2/3 of the way. Bake at 350 for 12-15 minutes.

Banana Pancakes

Today was a longgggg Monday. My energy is shot, sooo that means breakfast for dinner. These banana pancakes are so easy, and my husband says they taste like doughnuts. Pretty hilarious because these healthified pancakes are a far cry from doughnuts! Serve with maple syrup, a dollop of natural PB, and some plain yogurt! 

-2 large bananas

-1 large egg

-1 tsp salt

-1 tsp cinnamon

-1 tsp baking powder

-1 cup Irish Oats (really ground down oatmeal, or just pulse regular oats in a blender until a powder)

-1/2 cup buttermilk ( low fat or regular, or make you own by adding 1 tsp of vinegar or lemon juice to 1/2 cup milk)

Mix all ingredients together and scoop onto prepared pan by the 1/4 cup full. Serve on a fancy platter to make this look like a legit dinner:)

Buckwheat and Oat Cakes

With the syrup done from yesterday I was thinking about what to do with it come morning. Pancakes of course, but what type?? Buckwheat and oat are two of my favorite flours, both gluten free, full of fiber, and have great texture. These are just delicious! This recipe makes 9 ish 1/4 cup scoop pancakes. 

-2 large eggs

-2 Tbs olive oil

-1/2 Cup Low fat vanilla yogurt (my favorite to use is Snowville Creamery Low Fat Vanilla)

-1 Cup Fat Free Snowville Creamery Milk

-1 tsp vanilla extract

-1 Cup ground up rolled oats

-1 Cup Buckwheat flour

-1 tsp baking powder

-1 Tbs cinnamon

-1 tsp salt

Mix  all ingredients together in a large bowl until well combined. Spoon onto prepared griddle or pan by the 1/4 cup. Smooth out to the desired shape as batter will be thick. When bubbles form in center flip them! Enjoy with maple syrup and fruit!