Are you ready to learn five things about me?
Okay, good! Here we go.
- I love the movie Beauty and the Beast. The soundtrack is ridiculously great and that little clock, candlestick, and teacup friendship is pretty adorable.
- I am obsessed with Salty Dog chocolates from BT McElrath. Dark chocolate with butter toffee pieces and sea salt… I don’t need to explain further.
- I need to date Curtis Stone. He’s Australian and likes to cook. We’d make a good match.
- Two of my best friends are totally the coolest people on earth. You should meet them sometime. You’d laugh your butt off. You’d wonder how we got so sassy. We have fun. I love them very much.
The Ginger, Asian, & Blonde trio. Totally awkward hair colors. Totally different personalities. It just works.
We took on Chicago once. One of the best times of my life. I’m still laughing about it.
Here we are at graduation. Totally cute.
I miss seeing them everyday. I used to come home and we’d cook dinner, laugh about our days, and dream about our futures.
I sound like I’m 80 years old! Gosh, time to pop a Werther’s butterscotch candy.
Anyway, last but not least…
5. I love pumpkin! Pumpkin cookies, pumpkin soup, pumpkin cake & pumpkin muffins. My favorite dessert is pumpkin pie. That would be my last meal if I had to choose.
Yep. I’m a pumpkin lover for life and I’m here to convert you.
These were originally just going to be healthy Pumpkin Pancakes with a few Dark Chocolate Chips (only a few).
They just turned out to be SO much more than that. They were perfect.
Perfect Pumpkin Pancakes with Dark Chocolate Chips
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 tablespoon brown sugar
- Pinch salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch ground ginger
- pinch ground cloves
- 1/4 cup almond milk
- 1/4 cup plain fat free greek yogurt
- 1/2 cup canned pumpkin
- 1 tsp vanilla extract
- 1 egg
- Oil or melted butter for the pan
- 60-70 chocolate chips if desired (I prefer dark chocolate)
Combine both flours, baking powder, salt in a medium sized bowl. Add your spices to bowl and whisk to combine.
In a separate bowl, combine pumpkin and yogurt. Mix until very creamy. Then add egg whites, sugar , vanilla & mix to combine.
Next alternate adding flour mixture and milk to the wet ingredients. Mix until well combined. Do not over mix! It should be somewhat thick.
Heat non stick pan or skillet over medium heat. Place 1 tsp of oil or 2 tsp of butter on pan. Add about 1/4 cup of batter for each pancake. Use a spoon to spread out the pancake a little bit. Put about 6 chocolate chips on each pancake. Then carefully flip over when pancakes edges become bubbly.
They are done and perfect when golden brown on both sides. Set oven to warm (200 degrees F) and place pancakes on plate in oven to keep warm until the rest of the pancakes are done cooking.
Enjoy with a big glass of milk! No toppings necessary. Makes 9-12 pancakes.