Craving Oatmeal and Pancakes? No Problem!

Ever have one of those mornings when your stomach grumbles as soon as you wake up?  Then your mind wanders off into planning what you should make for breakfast because A--you want everything in your fridge asap or else you might chomp your husband’s arm off, B--you crave waffles, pancakes, oatmeal, and a big fat omelet all at once. (By the way, I still owe him because he’s been kicking me in his sleep!) Alrighty…so I know that those are totally insignificant problems, if you can even call them problems, hehe.  But when you’ve just finished feeding your baby and you can literally feel all the nutrients depleted from your milk-producing body, you better believe that nothing will come in-between YOU and that breakfast waiting to be made.

That’s exactly what happened yesterday early in the morning.  I just wanted a huge bowl of hot oatmeal but you know how it goes, once you cook it on the stove your pretty little pot gets all dirtied up with sticky bits of oatmeal.   And then it feels like so much work because you have to scrub the pot like crazy.  I bet you know exactly what I’m talking about, huh?  Winking smile

I also wanted a hearty stack of pancakes, so I came up with this simple recipe that barely requires effort because you don’t need two separate bowls for the wet and dry ingredients.  Just throw it all together at once and voila!

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These little guys are so easy to make because they don’t require processing the oats and as you already know, I like to pulverize my oats in order to use them in baking and pancake recipes.  Well, yesterday I realized that I don’t need to do all that extra work in order to end up with hearty and fluffy pancakes!  Whole rolled oats work just fine, but of course the texture is more dense than if you were to use fine oat flour. You probably have all or most of these ingredients so they’re ideal to make anytime, anywhere.  I guess from now on this will be my go-to recipe whenever I feel hangry in the morning.

Pumpkin Oatmeal Pancakes {GF}

Makes 3 pancakes


  • 1/3 C rolled old fashioned oats
  • 1/4 tsp baking soda
  • 1/4 tsp pumpkin spice***
  • 1/4 tsp cinnamon
  • 2 TBSP pumpkin puree
  • 1 large egg
  • 2 TBSP almond milk (or other)
  • 5 drops Stevia (or 1 tsp sugar)
  • oil spray


  1. Grab a small bowl and mix all the dry ingredients together with a fork or a whisk.
  2. Add the pumpkin puree and egg to the dry ingredients and mix it up till well incorporated.
  3. Add the milk and Stevia (or sugar) and mix it a little bit more.
  4. Heat a skillet on medium heat and spray with oil.  Wait for 30 seconds to warm up the skillet.
  5. Spoon about 1/4-1/3 C of the batter on the skillet, which results in about 3 pancakes.  Flip after approximately 1 minute or if they’re slightly bubbly.

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Selah’s Growing Like a Weed!

Little Miss Selah is surprisingly in the 80 percentile of the height scale, and I know that she definitely didn’t get that from me, hah!  She’s turning 5 months old in two days, but she’s been wearing 6-12 month clothes for quite some time now because she’s long and gains weight quite rapidly.

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Due to the outfits that she’s outgrown over the last few months, yesterday called for a closet clean up as I’d been procrastinating on it pretty badly.  Whoaaaaa, check out that pile of baby clothes!  And that’s only 3/4 of them!  I already know what I’m going to do with them so I’m pretty excited about that.

And also…this happened for today’s lunch.

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If you love brussel sprouts and fall inspired dishes,  then stay tuned for this super easy and healthy recipe.  The flavor combination was just so good that even I surprised myself.  I’m thinking that it will be a great side dish for Thanksgiving dinner. Winking smile

What do you do with baby clothes?  Do you keep them for the future or do you give them away?

What are your favorite types of flour to use in baking and cooking pancakes?

Do you have go-to meals or recipes for when you feel “hangry”?


Ellie <33