I haven't written a post on food that included a recipe in a really long time, but that is about to change!
I am officially in the off season, taking a few weeks off and lifting weights in the gym, and letting my foot heal before I start training for the Asheville Marathon on March 3rd and then my half-Ironman race (or races...) I did have to go to the bone and joint doctor and my foot issue is an inflamed joint (the joint above the arch that points the foot and helps to bend your big toe,) I am happy that it is not a stress fracture and that some relatively cheap orthotics might be the cure. I will not be complaining about not being able to run since this was going to be my few weeks off anyway, but if you want to read a post about being frustrated about not running you can find it here.
To celebrate my off season I have been indulging in my absolute fall favorite food - pumpkin! That means Pumpkin Ale, Pumpkin spice bread with chocolate chips, and lots of pumpkin oatmeal to start my day! Over the weekend I was volunteering at a weekend long music/craft/arts festival for an organization aptly called LEAF (see picture below.)
Pecan Spiced Pancakes:
3/4 c. Multigrain/sprouted grain pancake and waffle mix (for convenience I use pancake mix, just make sure that it doesn't have buttermilk/milk if you want to keep these pancakes vegan)
1 scoop Warrior Blend SunWarrior protein powder
1 teaspoon maca powder
1 teaspoon pumpkin pie spice (or cinnamon, ginger and nutmeg)
1tablespooon melted coconut oil
3/4 to 1 cup water (depending on thinness of batter)
1/4 c. raw or roasted pecans
non stick cooking spray
Pumpkin butter (Trader Joe's seasonal pumpkin butter is incredible!)
Raw or roasted pumpkin seeds
Mix all the dry ingredients together then whisk in coconut oil and water until the desired pancake batter consistency is reached. Add the pecans last, breaking some of them into small pieces and leaving others as entire halves. Spray skillet or griddle with non-stick spray and spoon batter onto it. Flip when bubbles start to form on the side facing up. I like to make smaller pancakes, about 4-5 inches in diameter. This recipe makes about 8-10 small pancakes and 4 to 5 larger ones, serving two people.
Serve warm with a dollop of pumpkin butter on top plus a sprinkle of pumpkin seeds and berries - maple syrup can be added for sweetness. Enjoy with a warm beverage of your choice!