I’m usually more of a waffle girl than a pancake girl, but for whatever reason I’ve been craving pancakes like crazy lately. Every time I came across a pancake recipe or a photo of pancakes, I looked down to find drool on my keyboard. I figured it was about time to pick a recipe and finally eat some darn pancakes.
I wanted a pancake recipe that was nutritious, easy to make, would keep me full for longer than a half hour, and is delicious of course. Well my friends, I found a winner. This recipe is all of those things and MORE!
I made them for the first time a few days ago, and decided they were a necessary repeat for some Sunday morning pancakes today. I rarely ever get to have a special Sunday breakfast because Sunday is technically a work day for me since I work at my church. This means an early morning without a lot of dilly-dallying. However, these pancakes were so easy to make that I could whip them up and still have a special Sunday morning breakfast without feeling rushed. Score!
I followed Gina’s recipe exactly except I used applesauce in place of pumpkin because I didn’t have any pumpkin on hand, and I used unsweetened vanilla almond milk instead of regular milk. They still turned out fabulous. I topped mine with some peanut butter and maple syrup. Delicious!
So please, head over to check out this recipe pronto and make these for your Sunday morning breakfast if you haven’t had breakfast yet. Or just have a second breakfast. I won’t judge.
- Are you more of a pancake or waffle lover?
- What are your favorite pancake toppings?
- Have you tried any healthy pancake recipes? Link up!