PCOS Friendly Pumpkin Spice Pancakes

PCOS Friendly Pumpkin Spice Pancakes

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These pancakes are fluffy and delicious while still being healthy! 

My kids and husband beg for these on cozy fall and holiday mornings. The fact that they are quick and easy makes is an added benefit.

This is the paleo pancake mix that I use but other options would probably work as well. 

Enjoy these delicious easy pancakes! 

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 PCOS Friendly Pumpkin Spice Pancakes
PCOS Friendly Pumpkin Spice Pancakes
Course Breakfast
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
5" pancakes
Ingredients
  • 2 Cups Paleo Pancake Mix
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Allspice
  • 1/2 Cup Pumpkin Puree
  • 3 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cups Water
Course Breakfast
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
5" pancakes
Ingredients
  • 2 Cups Paleo Pancake Mix
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Allspice
  • 1/2 Cup Pumpkin Puree
  • 3 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cups Water
PCOS Friendly Pumpkin Spice Pancakes
Instructions
  1. Preheat griddle to medium heat Combine all the dry ingredients in a medium mixing bowl. In a separate bowl beat the eggs with other wet ingredients before stirring into the dry ingredients. Pour 1/4 cup of batter on a hot, greased griddle. Pancakes are ready to turn when bubbles form and the edges seem cooked. Turn and brown lightly on the other side.
Recipe Notes

In the mood for waffles instead? Simply add 1 1/12 tablespoons of grass-fed butter or coconut butter melted.

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Pineapple Fried “Rice”

Pineapple Fried “Rice”

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 Pineapple Fried "Rice"
Fried rice is one of my favorite dishes when I eat out at a Chinese restaurant! Unlike the fried rice I can order this recipe is low carb, full of vegetables and not loaded with sugary sauces! And the best news is it tastes even better!
Prep Time 10
Cook Time 20
Servings
Servings
Ingredients
  • 1 Tablespoon Sesame oil or olive oil
  • 4 Cups Frozen Cauliflower Rice
  • 1/2 Cups Diced yellow onion
  • 6 Cups Fresh Vegetables Broccoli, asparagus, snow peas, matchstick carrots, frozen peas
  • 2 Cups Fresh pineapple chopped if using canned pineapple be sure to use one without sugar added
  • 4 Eggs
  • 1 Tablespoon Fresh grated ginger or ginger paste
  • Salt/Pepper
  • 2 Tablespoons Coconut aminos
  • Sriracha sauce For serving if you like some extra spice
Prep Time 10
Cook Time 20
Servings
Servings
Ingredients
  • 1 Tablespoon Sesame oil or olive oil
  • 4 Cups Frozen Cauliflower Rice
  • 1/2 Cups Diced yellow onion
  • 6 Cups Fresh Vegetables Broccoli, asparagus, snow peas, matchstick carrots, frozen peas
  • 2 Cups Fresh pineapple chopped if using canned pineapple be sure to use one without sugar added
  • 4 Eggs
  • 1 Tablespoon Fresh grated ginger or ginger paste
  • Salt/Pepper
  • 2 Tablespoons Coconut aminos
  • Sriracha sauce For serving if you like some extra spice
Instructions
  1. In a large wok or skillet heat oil over medium heat and sauté the diced onions. Add frozen cauliflower as onions just begin to brown, season with a little salt and pepper and let heat through and any moisture evaporates. While cauliflower rice is sautéing prepare vegetables and add to wok once the rice is warmed through and any moisture from being frozen has evaporated. Season with more salt and pepper, ginger and coconut aminos. Use a spatula to stir occasionally to cook evenly. Once vegetables are almost cooked push them to the edges of the wok with the spatula so that there is a bare center in the wok. Add the eggs season lightly with a pinch or two of salt and scramble them in the middle of the wok. Once the eggs are cooked incorporate them into the rest of the vegetables and add the pineapple chunks. Barely heat them through and serve.
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Protien​ Oatmeal Bites

Protien​ Oatmeal Bites

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 Protein Oatmeal Bites
A healthy and delicious alternative to the traditional muffin. These tasty little bites are a great hearty breakfast or snack.
Servings
Pieces
Ingredients
  • 3 Eggs
  • 1 Cup Unsweetened coconut milk
  • 1/2 Cup Plain Greek or Coconut Yogurt
  • 1 Teaspoon Vanilla Extract
  • 6 Drops Better than Stevia French Vanilla optional or substitute with sweetener of choice
  • 3 Cups Rolled Oats
  • 1/2 Cups Unsweetened Grated Coconut
  • 1/4 Cup Granulated Swerve
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Salt
  • 1 1/2 Cups Blueberries
Servings
Pieces
Ingredients
  • 3 Eggs
  • 1 Cup Unsweetened coconut milk
  • 1/2 Cup Plain Greek or Coconut Yogurt
  • 1 Teaspoon Vanilla Extract
  • 6 Drops Better than Stevia French Vanilla optional or substitute with sweetener of choice
  • 3 Cups Rolled Oats
  • 1/2 Cups Unsweetened Grated Coconut
  • 1/4 Cup Granulated Swerve
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Salt
  • 1 1/2 Cups Blueberries
Instructions
  1. Preheat oven to 350 degrees F Combine all the wet ingredients together then add all the dry ingredients and mix thoroughly then gently fold in the blueberries. Grease standard size muffin tins with coconut oil or coconut spay fill tins with batter. Cook for 30 min until beginning to turn golden brown. Serve warm or let cool and store in a sealed bag. Eat within 1 day or freeze for future grab and go breakfast enjoyment. To reheat frozen bites, simply pop in the microwave for 1 to 2 minutes.
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