Whole Grain Pumpkin Flax Pancakes

I made a large batch and saved a bunch for later. Here's what I did to make about 32-33 5-inch pancakes.

Ingredients:

• 4 cups (1 quart) buttermilk


• 2 1/2 cups old-fashioned rolled oats


• 1 2/3 cups whole-wheat flour


• 1 2/3 cups almond flour


• 3 teaspoons baking powder


• 1 teaspoon baking soda


• 1/2 teaspoon sea salt


• 2 1/2 teaspoons cinnamon


• 1 teaspoon nutmeg


• 1 teaspoon allspice


• 4 large eggs, lightly beaten


• 1/2 cup packed brown sugar (I use sucanat)


• 2 tbsp. coconut oil (olive oil is okay too but not quite as nutrient-dense)


• 4 teaspoons vanilla extract


• 1 1/2 cups pumpkin puree (I made my own by following the directions listed as part of this recipe)


• 1/4 cup flaxseeds, ground (use the coffee grinder)


• 1/4 cup whole flaxseeds

Preparation:

• Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.


• Whisk whole wheat flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a large bowl.


• Stir eggs, brown sugar, oil, vanilla and pumpkin puree into the oat mixture.


• Add wet ingredients to dry ingredients; mix gently until just moistened. Fold in ground flaxseed and whole flaxseed.


• Cook as pancakes or waffles. Works equally well with both.


• Top with coconut oil and real maple syrup for a tasty finish! Almond butter seems like it would also be delicious.