Breakfast, Breast Cancer Journey, Recipe

Great Sunday Breakfast

I had a great day yesterday but I might have over done it a little. I taught a low impact medium intensity Zumba class at Palomino apartments and town homes at 8:00 am and then five songs in my 11:00 am class. Amanda lead the class with the warm up and cool down and some great songs in between. Beth and Cynthia each led two songs so it was true team effort. Five songs shouldn’t wear me out, but I seem to have this problem with taking it easy in a Zumba class. ITS NOT POSSIBLE! I really tried, but all of the songs were so fun that I danced along with most of them and it was a struggle to keep from getting carried away!

I was pretty wiped out by the time I got home. It’s a good thing Rosa brought over some wonderful pasta (and brownies) for dinner otherwise I might have just stayed on the couch all night! Thank you Rosa!

I went to bed pretty early so of course I woke up at 5:00 am wide awake and ready to go! So what do I do when I wake up early? I start scheming a delicious breakfast. I seem to have way more energy in the morning and then start to peter out about 4-5 pm so morning is my best time of day to get things done. So I made some fantastic pancakes this morning and thought I’d share the recipe.

I started with a biscuit mix I had in the pantry and just made the pancakes as directed. Then I added a few spoons of pumpkin pie filling, cinnamon, nutmeg, a little bit of cloves and a few drops of orange extract. I think the pumpkin thinned it out a little so I added just another tablespoon of biscuit mix and it was perfect.


Once they were done I topped them with a sliced banana (thank you Rosa!), walnuts and some all natural organic pancake syrup (no high fructose corn syrup but cheaper than real maple) and OMG they were the bomb! And so easy to make!

I went ahead and cooked up the rest of the pancake batter but made the pancakes a little smaller. By doing this I can freeze them and then use the toaster to heat them up when I’m ready for more!

I usually just store my left over pumpkin in a jar in the refrigerator but about half of the time I forget to use it before it goes bad. So today I loaded  mine into an ice cube tray and once it’s frozen I’ll pop them out and store in a baggie in the freezer. Then they’ll be ready to add to morning oatmeal or pumpkin spice smoothies!


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