The official holiday season has begun, and for me, November is chock-full of celebrations, including my birthday, which sometimes falls on Thanksgiving, but not this year, so I get two holiday treats! HINT: I love Sweet Laurel Bakery’s Carrot Cake!
At the start of each day, I write down three things I’m grateful for, and at the start of November, the month of gratitude, I write 30 things for which I’m grateful. It’s a fun and powerful exercise if you’re willing to give it a shot. One major item that always makes my list is my Morselicious Mama, who recently came for a supercalifun visit!
November is also Diabetes and Alzheimer’s Awareness Month. Both diseases are exacerbated by too much sugar. Did you know that Alzheimer’s is also known as Type 3 diabetes?
Speaking of sugar, did you know that cinnamon helps regulate blood sugar and is a great replacement for sugar in most recipes?
Cinnamon also significantly improves cognition (memory and learning). Consider that when you bake your pumpkin pies and other decadent desserts. Cinnamon packs a powerful punch in the world of diabetes and Alzheimer’s, plus it tastes Morseliciously yummy!
So, enjoy your pumpkin pie this Thanksgiving and sprinkle a little extra cinnamon on top and in the mixing bowl.
As a thank you to my wonderfully loyal readers, please enjoy my Morselicious Pumpkin Pecan Pancake recipe featured in this month’s Vitacost Pumpkin Cookbook. Click the link or see the typed recipe below:
Mo’s Pumpkin Pecan Pancakes
Ingredients
- 1/2 cup organic canned pumpkin
- 1/4 cup unsweetened almond milk or coconut or cashew milk
- 2 eggs or chia/flax eggs
- 2 tsp. vanilla
- 1 cup paleo baking flour
- 1 heaping scoop pumpkin seed protein powder
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/3 cup pecans chopped
- Coconut Oil with Buttery Flavor for skillet
- Optional Toppings
- 1/3 cup unsweetened coconut
- Pecan butter
- Chopped pecans
- Pumpkin puree heated
- Whipped coconut cream
- Cashew cream
- Cream cheese
Instructions
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In a large bowl, mix together pumpkin, milk, eggs, and vanilla.
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Slowly stir in flour, protein powder, cinnamon, pumpkin pie spice, and pecans. Mix well.
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In a cast cast-iron skillet, heat the coconut oil. When hot, pour ¼ cup batter per pancake. Cook until bubbles form; flip and finish cooking. Repeat until all batter is used.
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Top with toppings of choice.
Wishing you and yours a very Happy Thanksgiving!
xo,
Maura, aka, Mo, the Morselist
