I just finished watching a documentary on Netflix called Spinning Plates, which follows the lives of three different restaurant owners and chefs. It’s a great movie that you should definitely watch if you’re at all a foodie and interested in the restaurant scene. Although I’m certainly not a chef, the reason I love food so much is because of its ability to bring people together. I think this is why I love Thanksgiving so much! It doesn’t matter what someone’s history or baggage is- food is a universal joy and it makes people happy.
Even on the days (or weeks) that I’m feeling unmotivated or uninspired to cook recipes for this little space I’ve created the internet, I’m reminded that I started 24 Carrot Life because I want to share my love of healthy food with you all.
And pancakes are on the top of my list.
I don’t know many people who don’t like pancakes; they are such a blank canvas for every mix-in, topping, and flavor combination you can think of! And when I make pumpkin pie pancakes in November that are only 220 calories per person… well I can only imagine that this will definitely have people running to my kitchen! At least, that’s what I’d like to think.
If you know the two ingredient pancakes that are made with just banana and eggs, then you’ll realize these pancakes are based on that idea. I used the two ingredient premise to make these pumpkin pancakes- eggs, pumpkin puree, and almond meal are the main ingredients. They are light and fluffy, made with real ingredients, and taste just like pumpkin pie. I wouldn’t lie to you!
And the best part? They come in at only 220 calories per serving and 12 g of protein! Without any added protein powder or weird ingredients.
If you don’t have almond meal or flour on hand put raw almonds in a food processor and process until they turn to flour. Don’t go too long because it will turn into almond butter.
What’s your favorite meal to bring people together?
- 2 large grass-fed eggs
- 2/3 cup pumpkin puree
- 1 tablespoon maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup + 2 tablespoons almond meal or flour
- Preheat nonstick pan over medium-low heat.
- Add all ingredients except almond meal to a medium sized bowl and whisk vigorously until completely mixed.
- Once combined, add almond meal and whisk to combine completely.
- Spray your pan with coconut or other oil and scoop 2 tablespoons of batter per pancake.
- Let cook on low until edges are set. Flip and cook for another minute.
- Serve with maple syrup, greek yogurt, and pecan butter. So many options!