The fiance is a huge fan of breakfasts. So, I was on the hunt for a good recipe that we could enjoy post long run. And I scored. BIG time! Josh went back for more THREE times!
Pumpkin & Salted Caramel Cinnamon Roll Pancakes (modified from Real Sustenance blog)
Ingredients for the pancakes:
- 1 cup blanched almond flour, packed
- 1/2 cup potato starch
- 2 teaspoon baking powder
- 3 Tablespoons coconut palm sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup oil
- 1 Tbs melted nondairy butter
- 1/2 cup pumpkin puree
- 2 teaspoon cinnamon
Ingredients for the caramel sauce:
- 1/4 cup nondairy butter
- 1/2 cup coconut palm sugar
- 1 Tablespoon heavy cream from a can of thick coconut milk.
- pinch of salt
In a large bowl, combine the ingredients for the pancakes. The batter will be kind of thick, but that’s okay.
Turn on the burner to medium/medium-low heat and coat a pan with coconut oil. Once the pan is heated, scoop 3-4 spoonfuls of pancake batter into the skillet. The batter isn’t runny, so you will need to spread it out with the spoon to create a “pancake” shape.
Flip the pancake after 1-2 minutes and cook on the other side until done. Repeat with the rest! This recipe will make 6 large pancakes.
Pour the caramel sauce over the pancakes, in lieu of syrup. It was delish- I can’t describe how happy I was with this recipe! I served it up with bacon and poached eggs for a good source of protein and muscle recovery.
And, yes, of course, we cannot forget the best part of post long run recovery… :). Cheers!