Oatmeal Wheat Pancakes

I haven't posted a recipe in a while. Sorry I have had blog issues, which have been resolved- thank goodness. But this recipe is a must! Next time I will make two batches and freeze one.


Oatmeal Pancake Mix (by my kitchen cafe)

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct. Store in an airtight container for up to two weeks at room temperature, or in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a side note, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

I put my mix in a freezer baggy and write the directions on the bag. It is so easy in the mornings and hardly any clean up. These pancakes were so good my niece said they are the BEST and better than any chocolate chip pancakes. And she is one picky eater! Try them and let me know. I haven't had any complaints on these babies and I feed 17 people daily!

*1 cup of mix will make about 6-7 4-inch pancakes.