A perfect Easter morning treat! A repost from my old blog because this recipe is just too good not to share!
I stumbled across a recipe for oatmeal pancakes over on The Sisters Cafe blog that sounded amazing and healthy too! What intrigued me about it was that you mix up a batch of the dry ingredients then just add the last couple of items and it’s pancakes in minutes. Kind of like a healthy bisquick, but way yummier!
I modified the recipe just a smidge – I mixed the dry ingredients as directed, but with my first batch added a tsp of vanilla, tsp of cinnamon and used applesauce rather than buttermilk. These turned out so much better than I could have ever imagined! I was full for hours with just two pancakes!!
Oatmeal Pancake Mix
This will make 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 dry ingredients together in a mixer fitted with a paddle or you can do it by hand. 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 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 correct). 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 (a combination of half plain yogurt and half milk will also work)(or 1 4oz container of applesauce + 1/2c fat free milk), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. 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 to finish cooking on the second side.
*1 cup of mix will make about 6-7 4-inch pancakes