Oatmeal Pancake Mix

When I read about this recipe over at My Kitchen Cafe, I knew I had to try it. Try it I did, about 5 minutes after I came across it. I am funny like that…if I see something I want to try…I want to try it NOW! Ok, really I am like that with everything in life, patience isn’t a strong point for me.


The thing that really lured me in was that you make up the mix and keep it on hand for later (not that I would ever forget to thaw meat out and have to resort to breakfast for dinner ). Once the mix is made it lasts indefinitely in the freezer or refrigerator. All you have to do is add a cup of buttermilk and an egg. Can it get any easier?

The texture of these pancakes is great. Light and fluffy…what more could one ask for? Also, they aren’t too sweet, which I love, syrup has enough sugar for me!

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 ingredient together in a mixer with a paddle (or by hand). With mixer on low 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 right. 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, and 1 egg. The mixture may seem thin at first but the oats will souk up the milk as it sits. 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 and finish cooking on the second side.

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