Pumpkin Pancakes: Perhaps the Most Perfect Breakfast Ever…

Yep, it looks kind of gross.  But, I promise you, if you’re looking for a healthy, filling, fiber-filled breakfast, this will definitely hit the spot!

Mel’s Easy Pumpkin Pancakes:

  • 1/2 cup pancake mix (I used Wal-Mart generic light and fluffy…low fat and calorie)
  • 1/2 cup solid pack pumpkin
  • 1 packet of splenda
  • cinnamon
  • a splash of water

Mix together.  It will be thicker than a normal pancake.  Heat up your griddle and drop pancake-sized spoonfuls on it.  You’ll need to mash it down so it’s thin enough.  Cook like a normal pancake. 

I topped mine with sugar-free syrup and it was heavenly!  This morning, I added two egg whites to the mix and ended up with a GIGANTIC pancake…even more gigantic than the one above.

We made falafel again last night; this time, I used cornmeal instead of flour and just used cooking spray rather than pan-frying it in olive oil.  It definitely wasn’t as authentic, but it was still pretty good.  The leftovers were my lunch today, together with a simple salad with fat free Caeser Italian dressing. 

I’m totally falling in love with tahini; we bought some at the Teeter several months back and I’d been having trouble figuring out what to put it on.  I had some serious failures turning it into a salad dressing, so it sat in the fridge unloved for a while.  Since we’ve been doing falafel, I’ve discovered my love for the flavor nuances.  There will definitely be more tahini in my future!

My friend Katie is coming over tonight so we’re having veggie fajitas tonight.  Yumm!

And I made it to the gym yesterday.  Slowly, but surely, I’m getting back on the right track:)