Yesterday, October 11, marked the official one year date since I began this wonderful little blog! Eeeeeeee! At times, it feels like just days ago that I was pressing publish on my very first post.
As I think back to that very first day—- oh, the feelings!
First off, I was initially terrified with this new project that I had just begun. Where do I even begin? How do I come up with new and exciting recipes every single week? How the heck do those bloggers get their photos to look SO good?
But there was also SO much excitement as I finally took the plunge into doing something I’d been wanting to do for years. There had always been something holding me back— mostly that self-conscious side of me, nervous of what people would think. But as my little blog grew, so did my confidence, my passion, and my love for sharing my culinary adventures with the blogosphere.
Today, I’m blown away, not only that this blog is still here (because, god knows, I had not a clue what I was doing when I started), but that it has evolved and grown into the blog that is in front of you today. Never did I think I’d be connected with such incredible readers and fellow bloggers who are SO similar to me, it’s scary! Never did I think this blog would be getting over 12,000 views a month. Never did I think I would be collaborating on an e-cookbook with 45 other talented people. Never did I think my recipes would be published on Buzz Feed or Huffington Post. It’s thanks to you guys that all those “nevers” have happened for pumpkin & peanut butter, just one year after it was born.
I’m beyond grateful to all you readers out there who have listened to my rambles and stories, commented on my culinary experiments, and followed this baby-blog of mine that has become such a big part of my life! Thank YOU!
Ok, enough with the gushy stuff. Now let’s get onto the good stuff— the food, of course! And to celebrate this baby blog of mine’s 1st birthday, we’re serving pancakes! And not just any pancakes. PUMPKIN PEANUT BUTTER PANCAKES!!!! Ohh it’s just too fitting for this brunch celebration 😉
I made these pancakes with one of my favorite ingredients: coconut flour. If you’ve never heard of the amazing benefits of coconut flour, check out my other pancake recipe for some nutritional info (Peanut Butter Banana Coconut Flour Pancakes). To sum it up, it’s this wonderful grain-free, gluten-free flour that’s packed with nutrients and makes for the most melt-in-your-mouth pancakes.
These pancakes are no exception to the rule. Packed with that warm pumpkin flavor and a pop of that savory peanut butter goodness— all topped off with a light, simple coconut whipped cream! Except mine completely melted as soon as I spooned it onto the pancakes. Figures. #foodphotographerproblems
One more thing to know about these pancakes— they’re very filling. Coconut flour itself is high in fiber and protein, plus the addition of peanut butter and eggs make these a protein-heavy pancake. Which is an awesome change from the typical carb-heavy pancakes I usually eat! So even though this recipe only makes 5-6 pancakes, a single serving of 1-2 pancakes will keep you full for hours! Feel free to double (or triple) the recipe if you’re cooking for a larger family or crowd.
So to sum it all up, they’re delicious and wholesome and the perfect way to celebrate an incredible year of learning, growth, and so much joy 🙂