This mix may not look too impressive, but it sure bakes into a yummy pancake that you can feel good about eating. And the convenience of having a big tub of it in your fridge waiting to aid you on a busy morning is wonderful. It is filled with whole grain goodness and very little sugar. It has a unique texture and almost nutty taste from the whole grain. It is not as fluffy and light as the buttermilk pancakes I posted earlier, but they have their own delicious qualities definitely worth eating.
Oatmeal Pancake Mix
3 1/2 c. rolled (quick) oats
3 c. whole wheat flour
2 c. all purpose flour
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
1 c. vegetable oil
(I also add a few spoonfuls of wheat germ and flax seed, just to be extra healthy!)
*Combine the dry ingredients in a large bowl.
*With your mixer running on low, or gently stirring by hand, slowly drizzle the vegetable oil in.
*After all the oil is mixed in squeeze a little bit together and if it clumps, it is just right, but if it falls apart add more oil, a Tablespoon at a time until you achieve the desired consitency.
*Store in an airtight container up to two weeks at room temp or indefinitely in the fridge or freezer.
*To make pancakes:
Stir together one cup of mix with 1c. of buttermilk and 1 egg. Allow to sit while the griddle heats, it will thicken as it sits, but adjust the milk and mix ratio to your liking.
Makes about 6-7 4 inch pancakes
-We have made these with regular milk when we didnt have buttermilk on hand and it works just fine. Also, buttermilk does freeze so if you have leftover you can save it for another time.