Pumpkin Oatmeal Pancakes

I have searched FOREVER, for a pancake recipe that does not leave me feeling ill or with nasty day after side affects.  I have tried using gluten free mixes, but there is still something in them, that bothers my stomach and leaves me bloated and grumpy!  So, the other day as I was shopping at Meijer, I found a package of Bob's Red Mill Organic Scottish Oatmeal on clearance and decided for 30% off I would try it.  On the back was a recipe for oatmeal pancakes with stuff in it that I cannot eat.  So once again, I tackled the task of reinventing a recipe to suite my needs.  And in my case, that consists of wheat free and diary free (though as you will see in future postings, there are some dairy foods that I can handle....just not buttermilk.)  The following is what I came up with and I was pleasantly surprised, after a little tweaking, to find they were just like a pancake and very tasty!

Pumpkin Oatmeal Pancakes
1/2 cup brown rice flour
1/4 cup almond flour
1 cup spelt
3/4 cup Scottish Oatmeal
1 tbsp. aluminum free baking powder
sprinkle of sea salt
1/2 tbsp. pumpkin pie spice
1/2 tbsp. cinnamon
1/4 cup raw honey
1 1/2 cups unsweetened lite almond milk
one capful vanilla
2 eggs, beaten
1/2 cup canned pumpkin

Mix together all of your dry ingredients in a medium sized mixing bowl.  In a separate bowl, mix together all of your wet ingredients and mix well to incorporate the honey throughout the whole mix.  Pour the wet ingredients into the dry and stir till well combined.  Pour 1/4 cup of the mixture onto a greased and warm ( I used butter though you could also use coconut oil) frying pan.  Cook for about 3-5 minutes or till the sides of the pancakes begin to bubble.  Flip and cook for another 3-5 minutes till cooked through.  Serve warm with REAL ;) maple syrup and butter.  Enjoy!

Please do not be frightened by the words "raw" and all the different kinds of flour.  I once was and used to see recipes like this and think, "yeah right!  I am not going to buy all those specialty items for one recipe!"  I understand that so well!  However, if you are beginning to work some healthier options into your life, just do it a bit at a time and that way it will not be so overwhelming.  I use raw honey and real maple syrup because I do not get as sick off of them and, my honest opinion of Aunt Jemima is not very nice.  It is full of Karo Syrup and stuff our bodies were never meant to digest.  Also, if you need to stay away from the sugars all together (I indulge in maple syrup with minimal side affects, though I can tell that I am under the influence of sugar after I have eaten it) try sprinkling a dash of cinnamon and almonds or walnuts on top.  The pancakes are really good and moist without the syrup.  Bon Appetit!