Before I give you this recipe, I’d like you share with you a story – a story of something that happened to me last week when I was in Santa Fe, New Mexico.
It was Monday afternoon and we were walking downtown, going in and out of shops, enjoying the sunshine, each other’s company, and the picturesque architecture of the city’s downtown area.
All was going well until… BAAAAM! A fierce cloudcape started forming above our heads and in a matter of seconds, fsshhhhh!!!!!! we found ourselves in a downpour.
“Damn! Now THAT is a rainstorm!” I said, looking down at my soaked Vibrams and shaking the water off my purse.
That’s when I actually saw it – the shop I was in. It was a spice shop and it had shelves and shelves of little bottles containing essences and extracts, spices and herbs, chiles, salts, cocoas, cinnamons and ahhh, you name it, it was there! I couldn’t believe my eyes. I was in a Seasoning Paradise!
And, as I stood there – jaw dropped all the way to the floor, a lovely shop lady came up to me and said,
“Welcome to Savory Spice Shop! Feel free to walk around and taste anything you want from the bottles labeled ‘taster’. You can just pour a bit on the back of your hand, smell it, and taste! Call me if you need anything… have fun!”
She walked off and my exploration began. I tasted different kinds of flavored and smoked salts, burnt my entire mouth with some ridiculously-hot chile powders, tried different spices, and then, when I got to the cocoa and cinnamon section, I got to sample a bunch of their Dutch, Onyx, and Mexican Spice Cocoas. I wanted to buy them all but settled for Onyx because it was the most unique to me – both in color and flavor. I then walked to the Extracts section and, there, I really had to mobilize some self control so as to not buy the entire shelf!
I ended up settling for Coffee Extract, Butterscotch Extract, Pistachio Extract and… Natural Maple Extract. That’s when this recipe was born – right then and there, when I smelt that maple extract. That’s when I knew it’d go amazingly well with pumpkin!
1 tablespoon maple extract
1 large egg white
1/4 cup oats (gluten free or regular)
1/8 cup almond milk (or any other milk)
1/4 cup vanilla whey
1/4 cup pumpkin puree (could sub this with sweet potato)
I mixed the above in a food processor and then fried as six little pancakes on a nonstick pan further nonsticked with some PAM. When all were done, I topped the lot with calorie-free pancake syrup and… munched them.
Macros for ALL the pancakes:
28g carbs (out of which 8g is fiber!)
What were they like? They were deliciously maple-ish (mapley?) and though more oaty than plain fluffy, they were fantastic and enjoyed with immense gusto by yours truly post workout. The pumpkin was a great addition to the pancakes as it kept them moist and gave them this really nice extra flavor dimension – one which complemented the pancakes’ mapleness to perfection. Ahhhh… yes.