Enter the season of the gourd.
Where once sat a girl who was inexplicably squeamish around squash is now a monster because as soon as September 1 hits she will literally eat squash for every meal.
Breakfast: pumpkin pie protein smoothie
Lunch: butternut squash soup
Dinner: spaghetti squash with marinara sauce
For real though, with my current gluten/dairy/sugar/caffeine/alcohol free diet, I get cravings. And usually these cravings are for things that I wouldn’t, in my pre-Lyme diagnosis life, have particularly cared for. I never had a strong sweet tooth and would always, always go for another cheese plate over the dessert table. I just could never get enough
salt cheese. These days the brain just wants donuts and pancakes, and my OCD-riddled mind will replay images, smells, and sensations of consuming ooey gooey cakes all day long. If an emoji was made of me, it would be just like the “heart eye” emoji except with donuts for eyes. The donuts would have a gorgeous raspberry glaze and–
So my problem has been made evident. There exist three solutions:
a) Continue to ignore the cravings. This one isn’t so much fun, and is bound to at some point in the future culminate with me cheating by choking down a maple bar.
b) Give in to the cravings. This one isn’t so much fun either, after the initial orgasmic cake-meets-mouth phase. In addition to trashing my struggling body with sugar, gluten, dairy, and inflammatory oils while it’s trying to fight, detox, and heal from infections, I end up feeling terrible guilt. Guilt around food is a thing I am trying to avoid at all costs.
c) Find a way for my diet and the object of my cravings to peacefully co-mingle.
I introduce to you gluten, dairy, and refined sugar-free pumpkin pie pancakes
The only thing these pancakes are guilty of is being TOO DARN DELICIOUS. The recipe serves at least 2 but this is a girl who is still bitter over serving sizes on an Annie’s mac n’ cheese box so draw your own conclusions. I adapted Minimalist Baker’s recipe to fit all my dietary needs.
Pumpkin Pie Pancakes
-3/4 cup unsweetened vanilla almond or coconut milk
-1 tbsp lemon juice
-1/3 cup-1/2 cup pumpkin purée
-1 tbsp melted coconut oil
-1/2 tsp pure vanilla extract (I never have this and omit it but I’m sure it would taste even better with extra vanilla!)
-1 tbsp maple syrup (can sub honey/agave)
-1 tsp baking powder
-1/2 tsp baking soda
-a pinch of salt
-1 tsp pumpkin spice
-1/4 tsp cinnamon
-1 cup gluten-free flour of choice
-combine the milk and lemon juice in a large bowl and let it rest for 5 minutes. the minor curdling action that ensues acts as a binder in place of eggs.
-add to this bowl the melted coconut oil, maple syrup, pumpkin purée, and vanilla. mix well.
-in a separate bowl, combine flour, baking soda, baking powder, salt, and spices and slowly add in to the wet ingredients bowl.
-let the batter sit while you heat up (medium heat) an oiled pan (or two, if you want to speed up the process)
-pour about 1/4 cup of batter on each pan, cook, and flip when you start to see bubbles popping up in the center.
-top with sliced bananas, cinnamon, pumpkin pie spice, and maple syrup!
-good luck pacing yourself
Note: These pancakes, by general standards, are not very sweet. Because my sweet treats are limited to fruit and the occasional maple syrup or honey-sweetened goodie, they’re plenty sweet for me. If you want a sweeter pancake, just add up to 3 tbsp of brown sugar to the batter.
Happy autumn, dears!