I’m all about breakfast. Breakfast is my favorite meal of the day and I’ve come to terms with the fact that the reason I’m so obsessed with brunch is probably because it gives me an excuse to eat a second breakfast in the middle of the day. And after a morning workout, whether that be going for a run, sweating it out in a class at my gym, or simply taking out the trash, I’m all about hearty breakfasts on the weekends when I have time to get more creative in the kitchen.
Growing up, Sunday mornings meant pancakes and bacon for breakfast. Waking up to the smell of my mom making breakfast for all of us will always be a fond childhood memory and I can imagine that the same can be said for many people.
So when I woke up on Saturday craving something sweet, I knew that I’d be making pancakes for myself. And with the leaves changing and the autumn chill setting in, what could be more perfect that pumpkin pancakes??
I’m not sure if y’all feel the same way but one of my favorite parts about summer is all of the fresh produce that’s readily available. And what I get most excited about is tomatoes, which is actually funny because I used to absolutely HATE tomatoes with a passion until I traveled to Egypt on a class trip in high school a few years ago.
I’m a huge fan of caprese salad and while walking around the grocery store for the ingredients, I found myself wondering how it might be awesome to add avocado into the mix…. So I promptly picked up a super ripe avocado and went to town. I made this for myself for dinner but this could easily be shared at a party or as an appetizer!