Pumpkin Oatmeal Whole Wheat Pancakes

Here in Ohio fall is in full force.  The trees are creating an absolutely stunning landscape and the color is peaking.  We have had 70's and 60's and 50's for weather.  Sunshine and rain.  The girls are off school this morning and have been asking for pancakes.  In a tribute to these beautiful fall season we decided to create a new healthy pumpkin pancake recipe.  I used our oatmeal banana pancakes as a start and added a touch of fall and voila!  I have to say this is one of my new favorite pancake recipes.  I made a double batch and will be very happy to pull some out of the freezer next weekend.  Now if I get brave I may just tackle that apple maple bacon pancake I keep dreaming about.

Ingredients

1 cup uncooked rolled oats

1 cup whole wheat white flour

3/4 cup all-purpose flour

1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

1/2 teaspoon nutmeg

1 egg

2.5 cups milk/almond milk/rice milk/coconut milk *plus extra if needed

1 1/2 tablespoons vegetable oil
1/2 of a 15 oz can of pumpkin or 1 cup pumpkin puree

1 teaspoon vanilla extract

1/8 cup real maple syrup

Recipe

1. Blend the oatmeal in a blender until it resembles course flour.  Whisk the dry ingredients together in a large bowl (from oatmeal to nutmeg)
2. Now that the blender is empty add remaining ingredients (egg through maple syrup) and blend until well combined.
3. Pour the wet ingredients into the the dry ingredients and mix until just combined.  If the batter seems too thick add more milk a little at a time.  It should be thicker, not runny
4. Heat large griddle to medium heat.  Drop pancakes in desired size.  We use around a heaping quarter cup for each pancake.  Flip when bubbles just begin to form on top top to brown the other side.  I noticed that the bubbles are harder to see with these
5. Serve warm with fruit or syrup if desired.  Enjoy!