images courtesy Mel's Kitchen Cafe
Oatmeal Pancake Mix
Mel's Kitchen Cafe
3 1/2 cups rolled (quick) oats5 cups whole wheat flour (or 3 wheat + 2 white)
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil
To Make the Mix:
In a blender or food processor, pulverize the oatmeal into a powder (optional- it makes a smoother pancake texture). Then, 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 (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.
To Make the Pancakes:
Whisk together 1 cup of mix, 1 cup buttermilk (if you don't have buttermilk, you can pour 1 Tbs. lemon juice into a 1-cup measure and fill remaining 1 cup with milk and let sit for a couple of minutes), 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 sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.