Oatmeal Pancake Mix

oatmealpancakemix

I am not a morning person (at least not until I have had coffee), so it goes to say I am not one to enjoy making complicated breakfasts. Cereal used to be my favorite breakfast to “make” for my family because it only involved pouring cereal and milk 🙂 .  Now this easy breakfast only happens once or twice a week since we cut down on processed food. Other mornings we rely on the abundance of eggs from our chickens , steel cut oats (made the super easy way), overnight blender waffles, and this yummy oatmeal pancake mix. It’s great because you mix a big batch all at once and have pancake mix to use when you need it!oatmealpancakemix2

I have played around with this recipe a bit.  The recipe calls for all white flour, but I like to add in some white whole wheat flour to up the nutritional value a bit. I have also substituted all spelt flour for the all purpose flour and that has worked great too. This mix results in fluffy, delicious pancakes, great for any morning.  It can even be mixed the night before and put in the fridge. Or  you can add the buttermilk the night before and leave it at room temp to soak overnight-  another way to add soaked grains which are more digestible into your diet-  in the morning mix in the egg and vanilla and you are ready to go!

 

Oatmeal Pancake Mix
Yieds: 10 cups of dry mix. Batter recipe yields: 12 three inch pancakes or in my house 8- four to five inch pancakes--- I double the recipe for my crew!
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For the pancake mix
  1. 3 1/2 cups of old fashioned oats
  2. 5 Cups of flour- You can use one or any combination of all purpose, white whole wheat, whole wheat or spelt flour. We like it with 3 to 4 cups of white whole wheat and enough all purpose to equal 5 cups. We also enjoy using all spelt flour.
  3. 3 Tbsp sugar
  4. 3 Tbsp baking powder
  5. 1 Tbsp salt
  6. 1 Tbsp baking soda
  7. 1 cup vegetable oil (I use olive oil- not extra virgin, just regular, or I use expeller pressed canola oil)
For the pancake batter
  1. 1 cup of pancake mix
  2. 3/4 to 1 cup buttermilk (original recipe calls for 1 cup- I start with the lesser amount because I like my batter thicker- but if you use all spelt flour you may need a little extra buttermilk to thin batter.)
  3. 1 egg
  4. 1 tsp vanilla extract
To make the pancake mix
  1. In a food processor or blender, grind the oats until chopped ( or you can even grind to a fine powder if you want).
  2. In the bowl of mixer fitted with paddle attachment (or in a large mixing bowl by hand) -Mix ground oats and remainder of dry ingredients together on low speed until combined. With mixer on low speed (or by hand), slowly drizzle in oil and thoroughly combine. You should be a able to squeeze some of the mix in your hand and it stay together. If not add a little more oil and mix. Do this until you the mix will stay together when squeezed.
  3. The mix can be stored at room temperature for 2 weeks in an airtight container or indefinitely in the freezer.
To make the Batter
  1. Whisk all batter ingredients together until smooth, adding enough buttermilk to desired batter consistency. (***note***If your mix is frozen it may have some hard clumps- I find it helpful to warm the mix in the microwave briefly to soften the clumps before adding the other ingredients.)
  2. Let this batter stand for about 10 minutes so the flour absorbs the liquid. (I have also made this the night before and refrigerated it until morning.)
  3. Cook and enjoy!
To make soaked grain version
  1. The night before- whisk the pancake mix and buttermilk together. Cover and allow to sit at room temperature overnight.
  2. In the morning- whisk in the egg and vanilla and cook!
Notes
  1. Any extra buttermilk can be frozen for future use.
Amy Kay's Kitchen https://www.amykayskitchen.com/
Adapted from: The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook

 

 

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