I have a confession for you all. I don’t like Pumpkin Spice Lattes.
I can almost hear your gasps of shock from here.
It’s true. I think there was a point in college where I tried to like them, but now I’ve accepted that I will probably never be Team PSL. However, I do like to celebrate the flavors of fall in other ways. Last year, I made pumpkin pancakes from this recipe for the first time. Since then, I modified the recipe to my liking and came up with these Pumpkin Almond Pancakes.
After a bit of a stressful week, I decided to unwind and indulge in these beauties over the weekend. While I already like pancakes to begin with, the pumpkin gives you an added boost of fiber (promotes fullness and digestive regularity) plus beta carotene & vitamin A (think sharper vision).
Tasty pancakes and nourishment? Sounds like a win-win to me!
After drooling over my dietitian friend, Kailey’s pancake pictures on her Instagram , I finally decided to ask her how she makes her pancakes so fluffy. (Seriously, her pancakes are perfection every time!) Her tips for pancakes were: baking powder, whipped egg whites, cook on medium, and allow batter to rest for 5 minutes. And just like that, my pancake making skills have been forever been changed! (Thanks, Kailey!!)
Check out the recipe below and for a printable version click here.
What are your favorite fall recipes? I’d love to hear in the comments below!