healthy halloween treats

From Dr. James Rouse, mix1 co-founder, naturopathic doctor, ironman triathlete and all around healthy guy.

Our household loves pumpkin pancakes; it’s a favorite fall recipe. You can make these (as written) as a gluten-free pancake, or feel free to substitute with whole wheat or all-purpose flour.  At mix1 we often hear of people substituting the milk in pancake recipes with mix1 for a great flavor and added protein bonus. The protein and fiber in mix1 help keep you full and satisfied.

Think of the possibilities!  Blueberry-pumpkin with mix1 lean performance blueberry, chocolate-pumpkin with a mix1 chocolate all-natural protein shake, mango-pumpkin, orange-pumpkin….Wow, lots of possibilities! Experiment at home for the best flavor combinations and let us know what you come up with at contact@mix1life.com!

If you’re looking for a “bread basket” alternative, we’ve been known to serve these with dinner instead! Or, as dessert with fresh fruit and a dollop of whipped cream. This is another great time to consider adding chocolate mix1 in lieu of milk below. These pancakes make a great way to add some healthy fun to Halloween.

A mix1 chocolate or vanilla shake can also be a great go-to, to stay out of the candy bowl! It prevents the blood sugar spike and crash while satisfying your craving and feel better with a nutritionally balanced choice. With healthy alternatives like mix1 you can have your treat and eat it too!

Serves 4

1 cup brown rice flour

1/2 cup coconut flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 1/4 cups low fat 1% milk (or substitute mix1!)

1 tablespoon sugar (leave the sugar out if you substitute mix1 above)

2 eggs

2 tablespoons melted butter

1/2 cup pumpkin puree

1 teaspoon vanilla extract

4 tablespoons maple syrup (optional)

Whisk flours, sugar, baking powder, spice, and salt in a large bowl until well blended.

In a separate bowl, whisk together milk, eggs, butter, pumpkin puree, and vanilla extract.

Stir or blend dry ingredients into wet. Batter should be a little bit thick. If too thick then stir in more milk, one tablespoon at a time.

Brush a large nonstick skillet with oil or spray with cooking oil spray. Heat to medium high. Pour 1/3 cup of batter onto skillet to form pancake rounds, one at a time. Cook about 2 minutes each side – flipping when bubbles appear on the surface or bottoms of pancakes are brown.

Serve warm with real maple syrup.

Per Serving* (with maple syrup): 459 Calories; 13g Fat (7g sat); 13g Protein; 73g Carbohydrate; 15g Dietary Fiber; 125mg Cholesterol; 648mg Sodium.

*Varies with mix1 added.