Wednesday, November 2, 2011

Oatmeal Pancake Mix

This recipe has the potential to change breakfast time around here- it is the fastest warm, homemade breakfast I think I've ever made! I found this on a blog (here), and have made it several times this week.

What you do is make a dry pancake mix, then when you want to make the pancakes, mix together one cup of the mix with a cup of buttermilk and one egg. That's it! Cook on a griddle, and you have a healthy breakfast that everyone will eat!

Oatmeal Pancake Mix
Printable version here

* Makes 10 cups of dry mix

3 1/2 cups quick oats
5 cups whole wheat flour (or half wheat, half white)
3 tbsp. sugar
3 tbsp. baking powder
1 tbsp. salt
1 tbsp. baking soda
1 cup vegetable oil

1. Grind the oats in a blender (what I used) or a food processor until powdery. Place oats and all dry ingredients in a mixer or large bowl, and stir to combine.

2. 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 into 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 (you probably won't have to do this).

Storage info: Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer. Feel free to make a half batch if you'd like- that's what I did the first time.

Cooking info: Whisk together 1 cup of mix, 1 cup buttermilk (or half plain yogurt and half milk), and 1 egg. Heat a griddle and drop the batter onto it. Cook on both sides until done. This much makes about 10 to 12 3-inch pancakes.

Why I love it? I always have these ingredients, it is SO EASY to keep this on hand and mix up a batch, and the kids and I love them! They're so much healthier than regular white pancakes- they're whole grain and have fiber, but they still taste every bit as good!

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