Oatmeal Pancake Mix

These are my favorite pancakes. They are full of oats and whole grain flour and make for a super easy breakfast. My kids love them too. (Confession) we usually add chocolate chips.

Oatmeal Pancake Mix 

(Source: http://www.melskitchencafe.com/2009/09/oatmeal-pancake-mix.html)

Yield: Makes 10 cups of dry mix. One cup of mix usually makes enough for me and the kids. We usually do 1 1/2- 2 cups of dry mix for the whole family.

Mel generally uses 100% whole wheat flour (five cups total, instead of using 2 cups of all-purpose flour) and so do I. You really cannot tell a significant difference and it's healthier, win-win. I always use white whole wheat flour though, I like it SO much more Also, Mel suggests grinding up the oats before adding them to the mix. I have tried it both ways and like it better without blending the oats but you could try it both ways. Lastly, if you don't keep buttermilk on hand you can always sour milk with lemon juice or vinegar (1 Tbsp lemon juice/vinegar and 1 cup milk).

Ingredients

• 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 or canola oil

Directions

1. Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. 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 (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
2. To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), 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. (This is when I add the chocolate chips so I can better gauge how many go in each pancake). 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 sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!