If you have a little boy who loves to request pancakes on the busiest days (maybe that is just me?), then this recipe is perfect for you. It is easy to put together, and we always have some on hand in the fridge and/or freezer. They are hearty without being heavy and healthier than most store bought mixes. It is our favorite to make on weekends for breakfast or for breakfast for dinner nights (also known as: we need dinner fast and don’t really feel like making anything).
Oatmeal Wheat Pancake Mix
Ingredients
- FOR THE MIX:
- 3 ½ cups rolled (quick) oats
- 5 cups white whole-wheat flour
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup vegetable oil
- FOR THE PANCAKES:
- 1 cup mix
- ½ cup milk (or a tiny bit more if batter is too thick)
- ½ cup greek yogurt
- 1 egg
Instructions
- In a blender, pulse oats until ground into a fine powder. Pour in a large mixing bowl, along with flour, sugar, baking powder, salt, and baking soda. Mix to combine. Add oil, and stir, mixing well. Mixture will be a little like sand and clump together if you squeeze a little in your hands (if not, add a tiny bit more oil). Store mix in the the freezer or fridge.
- Preheat a large greased skillet or griddle. Whisk together all ingredients until no lumps remain. Drop about ⅓ cup batter onto preheated skillet. Cook until bottom is browned, edges look dry, and bubbles start to form on surface. Flip, and cook pancakes on other side until golden brown. Repeat with remaining batter.
Notes
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