Monday, August 23, 2010

Whole Grain Pancake Mix

  • 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!

Adapted from King Arthur Flour