Leftover pumpkin puree? No problem. Canned puree can be kept covered in a container in the refrigerator for one week.
And then you can combine it with some slivered almonds (for protein) and use it in pancakes.
Pumpkin Almond Pancakes
Serves 3 (Makes ~6 -4" pancakes)
3/4 cup whole wheat flour
1/2 cup cake flour (to balance out the density of the wheat)
2 tsp baking powder
3/4 tsp pumpkin pie spice
1/2 tsp ground cinnamon
3 Tbsp brown sugar
1 cup + 2 Tbsp almond milk
1/2 cup pumpkin puree
1 Tbsp vegetable oil
1/2 cup slivered almonds
Combine flours, baking powder, spices, and sugar in a medium bowl. In a separate bowl, combine remaining ingredients. Add dry ingredients to wet and mix to just combine.
Heat a large nonstick skillet over medium-high heat. Spoon ~1/2 cup batter onto skillet and use the back of a spoon to spread evenly. Cook ~ 2-3 minutes on the first side, until bubbles appear. Flip and cook additional 2-3 minutes or until golden brown.
Serve garnished with additional slivered almonds and maple syrup (the pure stuff).
Nutrition Info per 2 pancakes:385 calories, 12 g fat, 13 g protein, 50 g carbohydrates, 7 g fiber