Here's what I did:
¼ cup Bob’s flax meal
¼ cup + 2 Tbsp whole wheat flour
¼ cup + 2 Tbsp unbleached all purpose flour
¼ cup old fashioned oats
1 tsp baking powder
¼ tsp each allspice, nutmeg, cinnamon
2 tsp organic cane sugar
4 oz unsweetened applesauce
½ of a 15 oz can of plain pumpkin
¼ almond milk
Combine dry ingredients, then add in the wet ingredients. Mix and measure out into the pan. I used a 1/4 cup scoop to make each pancake.
The messiness of the test kitchen. I had my laptop so that I could record what I did and the measurements that I used.
In the pan. For some reason, I only made three. What the heck was I thinking not making four?
On the table with a little raw agave nectar.
Like she says, it makes about three cups, three servings. I popped it in the fridge for breakfast tomorrow morning. I do think, though, that I'll add a little more water to the batter. All in all, they came out pretty darn good. And now I have instant breakfast for the next few days, just scoop and cook!