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In case you missed the news yesterday, my newest cookbook, Happy Herbivore Light & Lean, has landed! Preorders will be shipping soon!
To get your tummies excited, I've got a teaser recipe for you today!
About a month ago, I posted four pictures of recipes from the new book on HH's Facebook page and asked the Herbies to pick which recipe they wanted me to share in the Happy Herbivore newsletter.
The voting was crazy close! The winning recipe won by less than a handful of votes, but the PUMPKIN PANCAKES won none the less!
(p.s. I'll be sharing ANOTHER recipe from the new book in the Happy Herbivore newsletter this week! Make sure you're signed up!)
Note: The Happy Herbivore newsletter is NOT the same as the meal plan newsletter, getting these blog posts via email, or the 60 days to Herbie Happiness newsletter. Make sure you're on the list! Yes, it's totally FREE *and* it gives you a backstage pass to all things Happy Herbivore. Lots of sweet treats and bonuses for subscribers! (For realz, my newsletter subscribers that preordered L&L got a second book free! Like I said, rewards rewards rewards! Join the par-tay!)
Speaking of free recipes, if you've already preordered L&L, you can snag an additional 14 recipes plus one workout now.
I've also been on tour! Well, a pre-tour, pre-release, book tour (woohoo!) and my gracious hosts are sharing even more sneak recipes from the book and they're totally different than the recipes I'm sharing in newsletter or in the 14 recipe preview!
So check out my hosts and grab more recipes!
and finally, what you've been waiting for! The pumpkin pancake recipe from L&L!
Come fall, I love anything that has pumpkin in it. I’m a sucker for the pumpkin flavoring, but I also feel good about slipping squash into my food. This means that any recipe of mine that can get a little pumpkin love does—including my pancakes!
1 tbsp brown sugar (optional)
1 tbsp baking powder
½ tsp pumpkin pie spice
a dash of salt
4 tbsp canned pure pumpkin
1 cup nondairy milk
pure maple syrup (optional)
In a mixing bowl, whisk flour with baking powder, pumpkin pie spice, and salt until well combined. Stir in pure pumpkin, nondairy milk, and sugar if using. Let batter rest for 10 minutes. Meanwhile, heat a nonstick skillet. When a drop of water fizzles on the skillet, It’s ready. Turn heat down to low and pour pancake batter into skillet, ¼ cup at a time. Cook on one side until bubbles form, about 2 minutes, then gently flip it over and cook another 2–3 minutes. Repeat until you are out of batter. Dip in maple syrup, if desired.