- 4 cups whole wheat flour
- 1 cup all purpose flour
- 3 1/2 cups old-fashioned or rolled oats
- 3 tablespoons sugar
- 5 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup oil
- Optional addition: 1/2 cup ground flax
Grind oats in food processor until fine.
Combine dry ingredients. In a mixer or with a large whisk, drizzle in oil & mix until oil is evenly distributed. Will appear like damp sand.
Store in a jar in the refrigerator indefinitely.
Makes 10 cups.
To make pancakes:
1 cup mix
1 cup milk
1 egg
Combine ingredients and let stand for 20 minutes. The oats need a chance to soak up some liquid.
After letting it stand, gently stir before making pancakes. Makes about 8 4" pancakes per batch.
To freeze: Cook pancakes & cool on a tray. Stacking them up makes them a bit soggy as they cool, so lay them flat to cool. Stack cooled pancakes into a clean bread bag (save them up for this). Seal up with a twist tie. Let all the air out of the bag first. Freeze on it's side. Pop apart frozen pancakes with a butter knife. Toast & enjoy!
To freeze: Cook pancakes & cool on a tray. Stacking them up makes them a bit soggy as they cool, so lay them flat to cool. Stack cooled pancakes into a clean bread bag (save them up for this). Seal up with a twist tie. Let all the air out of the bag first. Freeze on it's side. Pop apart frozen pancakes with a butter knife. Toast & enjoy!
Adapted from King Arthur Flour
