Oatmeal Pancake Mix

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I recently taught my 4-H kids how to make this, in the hopes they will make their Mom’s breakfast on Mother’s day.  I love this mix, especially since it has whole grains.  And once you have the mix made they are so quick and easy to make.  I have an old oat pancake recipe that I like but my girls would never eat it.  This one they love though.  By making the oats into flour first the texture is really nice.  I have done up to 3 cups whole wheat for the flour, you can do all whole wheat but they will be pretty heavy and dense.
As is they are light and fluffy and the oats have a nice nutty flavor.

OATMEAL PANCAKE MIX
3 ½ cups old-fashioned rolled oats
5 cups flour (up to 3 cups can be whole wheat)
3 T sugar
3 T baking powder
1 T salt
1 T baking soda
1 cup vegetable or canola oil

Grind oats in a blender or food processor.
Mix with flour, sugar, baking powder, salt, and baking soda.
Using a stand or hand mixer, slowly add the oil while mixing on low. I prefer using a mixer with a paddle attachment or using my food processor fitted with the blade attachment, just slowly pour in the oil while it is mixing.  The idea is you don’t want any large clumps.
Store in an airtight container in the freezer.

To make pancakes:
1 cup mix 1 cup buttermilk
1 large egg
1 T orange juice, optional (this helps if you are using whole wheat flour in your mix)

Whisk together and let stand at least 10 minutes for the grains to soak up the liquid. (The batter will seem thin at first).
Drop batter on a griddle heated to medium. Flip when small bubbles appear around edges.
Cook until 2nd side is golden brown. Keep warm on a baking sheet in a 200 degree oven if needed.
No Buttermilk? For every cup of buttermilk a recipe calls for you can substitute one of these:
-½ cup plain yogurt mixed with ½ cup milk
-1 cup milk mixed with 1 T white vinegar or lemon juice.  Let stand for a few minutes before using.

Recipe slightly adapted from King Arthur Flour

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Oatmeal Pancake Mix

Oatmeal Pancake Mix

Ingredients

    For Mix:
  • 3 ½ cups old-fashioned rolled oats
  • 5 cups flour (up to 3 cups can be whole wheat)
  • 3 T sugar
  • 3 T baking powder
  • 1 T salt
  • 1 T baking soda
  • 1 cup vegetable or canola oil
    To make pancakes:
  • 1 cup mix 1 cup buttermilk
  • 1 large egg
  • 1 T orange juice, optional (this helps if you are using whole wheat flour in your mix)

Instructions

Make the mix:
  • Grind oats in a blender or food processor.
  • Mix with flour, sugar, baking powder, salt, and baking soda.
  • Using a stand or hand mixer, slowly add the oil while mixing on low. I prefer using a mixer with a paddle attachment or using my food processor fitted with the blade attachment, just slowly pour in the oil while it is mixing. The idea is you don't want any large clumps.
  • Store in an airtight container in the freezer.
  • To make pancakes:
  • Whisk together and let stand at least 10 minutes for the grains to soak up the liquid. (The batter will seem thin at first).
  • Drop batter on a griddle heated to medium. Flip when small bubbles appear around edges.
  • Cook until 2nd side is golden brown. Keep warm on a baking sheet in a 200 degree oven if needed.
  • No Buttermilk?
  • For every cup of buttermilk a recipe calls for you can substitute one of these:
  • -½ cup plain yogurt mixed with ½ cup milk
  • -1 cup milk mixed with 1 T white vinegar or lemon juice. Let stand for a few minutes before using.
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