September 22nd marked the official first the day of autumn.
Accordingly, I made it a point to go grocery shopping and stock up on five, yes five, cans of libby’s. While that may seem excessive, I’m pretty sure I will have gone through all of them by the end of the week – especially because I fully intend on eating this meal every day, at least once a day.
Pumpkin Peanut Butter Pancakes
(Tasty and alliterative. A twofer!)
Ingredients:
- 1/4 cup peanut flour (if you have a TJ’s within a 50 mile radius – you have to go just to buy this. Seriously, it will change your life)
- 1/4 cup rolled oats
- 2 Tbsp whole wheat flour
- 2 Tbsp wheat germ
- 1 egg
- 1/4 cup milk of choice
- heaping spoonful of pumpkin
- 1/2 tsp baking powder
- cinnamon and sweetener to taste
They ended up being like big beautiful thick and moist cookies!
Then the fun started…
toppings included pumpkin, cinnamon & sugar mixted, teddie’s peanut butter, a few pats of butter, and oh yeah – maple syrup
lots and lots of maple syrup
Thank you, pumpkin, for remedying my post-summer blues. Suddenly I have a new found appreciation for autumn.
What are your favorite uses for pumpkin?
Link love:
- HEAB also just whipped up her own batch of pumpkin panckes which I am DEFINITELY planning on trying some time this week. Check ‘em out here!
- I’m also DYING to try Angela’s high protein chocolate carob pumpkin pudding. In fact, I may try that for dessert tonight even though I’ve already consumed my weight in Libby’s. If I turn in to a pumpkin, just promise you won’t eat me (unless I’m lathered in peanut butter).
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Alright, muffins, I’m off to make some dinner! I just picked up some TJ’s seafood sausages and have anxiously waiting to try them all afternoon. Whatever gets you through the day, right?