BLW: Oatmeal, Flax & Pumpkin Pancakes

Baby M and I love to share pancakes for breakfast – his without syrup…‘cause mummy eats double syrup, drowning my pancakes in his serving.  This morning I decided to make up a new recipe from scratch rather than using the GF pancake mix I’ve been using. I wanted to make something super nutritious with oatmeal and flax and pumpkin. I came up with these autumnal pancakes, which were delicious on this blissfully cool morning!

I took photos, but I'm not going to share them. These pancakes may be tasty and nutritious, but they're nothing special to look at. Nor is my feeble attempt at photography while simultaneously attending to a baby with a vacuum cleaner for a belly. 

Oatmeal, Flax & Pumpkin Pancakes

serves 3

1 c. Oatmeal
½ c. Ground Flax (sometimes called flax flour)
1 Can Pumpkin Puree ~15oz
2 eggs
2 T. Canola Oil
2 T. Sugar
½ t. Baking Soda
½ t. Salt
½ t. Cinnamon
¼ t. Nutmeg
2-4 T Milk

1. In the bowl of a food processor, blend oatmeal to a powder

2. Add flax, sugar, soda, salt and spices, pulse to mix

3. Add pumpkin, eggs, and oil and pulse until ingredients are just combined

4. Mix in milk one tablespoon at a time until desired thickness

5. Heat a skillet over medium heat. When drops of water sizzle in the pan, spray with a nonstick spray and spoon batter into pan, spreading into circles. These are thicker pancakes so the traditional method of waiting to flip until bubbles appear doesn’t always work. I cooked for about 3 minutes on the first side and 90 seconds on the second, until golden and cooked through.

Makes about 12 small pancakes.