Fall is definitely one of my favorite seasons. Usually after winter, I’m craving the warmth of summer, but usually forget how smothering that heat can be. So when fall rolls around I realize that it is truly the perfect season. Warm sun, cool air, low humidity, and beautiful colors.
Also, the tastes of fall are what get me most. It’s harvest season, so the best produce is available!
However, one flavor that always reminds me of fall is maple syrup. I’m not exactly sure why. Maybe it’s the sweetness and the warmth that do it.
When I attended FHBC back in June, I had the privilege of meeting the people who represent Pure Canadian Maple Syrup. I grew up on Aunt Jemima and Hungry Jack syrup, so when I sampled the real stuff, I was blown away. Plus did you know that there are many health benefits to real maple syrup?
The reason for the variance in maple syrup antioxidant properties is due to the grade of the syrup. The darker the syrup, the higher it is in antioxidants. It gets its color from the time it was tapped. Early in the tapping process the syrup will run light, however towards the end, the syrup is darker. Fun fact right!?!
I received my own sampling package which included four different grades of maple syrup. Unfortunately I’m tainted now, and prefer the darkest just to get the highest amount of antioxidants. But, each syrup is delicious and a perfect compliment to your breakfast. Especially pancakes.
If you would like your own Maple Syrup sampling package, leave a comment below telling me your favorite breakfast food and why.
I’ve made many different pancake recipes since getting my maple syrup. Pancakes are my favorite breakfast food hands down. So I’d like to share a two recipes so that you have an excuse to eat maple syrup
There are over 54 antioxidants in it plus it is high in zinc and manganese!
The first is Apple Cinnamon Chip Pancakes
- 1 cup apple cinnamon pancake mix
- 1 cup milk of your choice (I used vanilla almond milk)
- 1/4 cup liquid egg whites
- 2 tsp canola oil
- 3 TBSP cinnamon chips
And of course what is fall without Pumpkin Pancakes?
- 1 cup pumpkin muffin/bread mix
- 1 cup milk of your choice (I used almond milk)
- 1/4 cup liquid eggs whites
- 2 tsp canola oil
- 3 TBSP chocolate chips (optional, but so good!)
I’ve had this muffin mix sitting around for awhile, so I was pretty excited when it dawned on me to make pancakes with them. Using a muffin mix made the pancakes less dense, so they were almost similar to a thick crepe. Yummy
Hope you are enjoying your weekend! Make sure to enter the maple syrup giveaway and try out a few of these pancake recipes!
Giveaway ends Thursday at 6pm EST