Have you ever noticed how recipes call for 1/2 cup or a full cup of an ingredient that you really don’t know what else you’ll use the extra for?
Insert canned pumpkin here.
When I was developing this recipe, I read the different recipes that listed partial uses of a can of pumpkin and decided to create my own Paleo pumpkin pancakes, where there would be no leftover canned pumpkin to try and make due with later.
Triathlon Training: Pool Day
The day I made these pancakes, I woke up and went right to the pool. It was day 2 of using my new membership at the local pool to train for the triathlon I signed up for. Instead of getting the 6 lane pool to myself though, there were 4 other people all swimming in their own lane. So I jumped in lane 3 and started my workout.
I warmed up with a 750m free, the sprint triathlon swim distance. Moved on to do 200m breast, 400m back, 100m fly and then a 300m finger tip drag for a cool down.
My major focus was to simply swim longer than a half hour and to time my 750m, which would be the same distance I would swim on game day for the sprint distance triathlon.
I completed the 750 in 15 minutes so with the base time I was able to work on getting faster.
A Hearty Breakfast
After my 45 minutes in the pool, I came directly home and made these Paleo Pancakes. A combination of protein and carbs from the pumpkin, with a little sweetness from the raw honey and a side of tasty fat from the bacon made this a filling meal for me.