I love making breakfast on Saturday mornings, and my husband has been begging me for pancakes recently. I found this great pancake mix recipe on Mel’s Kitchen Cafe and thought I would give it a whirl.
I’m all about the whole wheat flour but I was a little nervous that these pancakes might taste…well…whole wheat, since they didn’t have any white flour in them. However, there were lots of great reviews, so I decided to give it a shot.
…they were terrific! They didn’t taste “whole wheat” at all (that’s a good thing) but they are packed with fiber. The great thing about this recipe is that you can make up a whole batch of the mix and keep them on hand just like you would keep a store-bought mix. They are nice and handy for a quick, hot breakfast since the mix is pre-made. Just stick the leftover mix in the refrigerator and it should keep until you finish it up!
Oatmeal Pancake Mix
(Source: Mels Kitchen Cafe)
Yield: 10 cups dry mix
3 1/2 cups oats
5 cups whole wheat flour
3 Tablespoons sugar
3 Tablespoons baking powder
1 Tablespoon salt
1 Tablespoon baking soda
1 cup oil
1. Grind oats in blender til fine.
2. Mix together dry ingredients. Slowly add the oil and mix. (I found that using the whisk was the best way to make sure the oil reached all the dry ingredients.) If the mixture clumps and doesn’t crumble when you squeeze it in your hand, it is done. If it crumbles, add a little more oil until it stays together. Store in an airtight container (will keep indefinitely in the fridge or freezer).
To make pancakes:
1. In a large measuring cup or bowl, combine 3/4 cup – 1 cup buttermilk** with 1 egg. Add 1 cup pancake mix and 1/2 teaspoon cinnamon and stir just til combined.
2. Preheat griddle and pour pancake mix onto griddle with measuring cup. Flip when they are bubbly at the edges. Serve with fruit and maple syrup.
**Note: In place of buttermilk, you may use yogurt or may mix 1 cup of milk with 1 Tablespoon lemon juice. Let stand 5 minutes and then proceed with recipe.