It has been a very long time since I have put anything on my blog, I do have lots and lots of cookies that I could post but that would take a long time. However, I love looking for new recipes on blogs and on Pinterest. I found this recipe on one of my blogs I like to visit I have a very very hard time getting oatmeal into my family. I have been making granola but only my husband eats that, and we have been only making cookies for treats once in a while. We have been incorporating whole wheat into our diets, by eating whole wheat breads and pasta. My 11 year old sometimes complains "does everything have to be whole wheat?" But they are warming up to the idea.
Anyway I found this recipe which uses oats and whole wheat and we really like it. So I thought I would share! It uses buttermilk and it nice to have on hand. I just keep it in the freezer. ( I do blend the oats to make a flour, and use all wheat flour).
Oatmeal Pancake Mix
http://www.melskitchencafe.com/2009/09/oatmeal-pancake-mix.htmlake
Note (added 3/2011): I’ve updated this recipe several times to reflect that I generally use 100% whole wheat flour (five cups total, instead of using 2 cups of all-purpose flour). I prefer white wheat flour, although red wheat could be used and will lend an even heartier taste to the mix. Also, I made it the other day and before I added the oats to the mix, I threw them in my blender (yep, blender) and pulverized them to a powder. We loved the result! Loved it. Although the texture with the unblended oats is fantastic in it’s own right, blending the oats lends a smooth texture to the mix and finished pancakes. I’ll be doing it that way from now on!
Ingredients
- 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 or canola oil
Directions
- Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. 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 (I’ve never had to add additional oil). 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, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), 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. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!
Notes
Many people have commented that they have subbed plain yogurt or a mixture of lemon juice/milk for the buttermilk. Read through the comments to get the specifics - I always keep buttermilk on hand so I haven't made those substitutions myself.
Printed from Mel's Kitchen Cafe (www.melskitchencafe.com)
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