Foodie Friday!

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

Directions:

In a large bowl, combine the ingredients for the pancakes. The batter will be kind of thick, but that’s okay.

In a small saucepan, mix together the butter, sugar, cream, and salt. Whisk together on medium heat until it thickens. Leave over low heat so it stays warm.

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!