Oatmeal Pancakes

These pancakes are a perfect balance between healthy eating and brunch indulgence. Ground rolled oats and white whole wheat flour combine to create an earthy and welcome change change of pace for breakfast. Although I normally use a hearty dose of maple syrup on my pancakes, this recipe has enough flavor built in that only a few teaspoons are needed.

This recipe makes a big batch of dry mix that you can store so you can have breakfast (or dinner) in less than 10 minutes.

Breakfast

Prep: 15 min
Cook: 15 min
Total: 30 min
Yields 10 cups dry mix; about 6 pancakes per cup of mix

Oatmeal Pancake Mix
12 ounces rolled oats (3 ½ cups)
Place oats in a food processor fitted with a blade. Process until oats are finely ground but are not yet a powder. Transfer ground oats to a large bowl.
1 pound white whole wheat flour (4 cups)
5 ounces all-purpose flour (1 cup)
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
Add flours, sugar, baking powder, salt, and baking soda to bowl with oats. Gently whisk together until combined.
¾ cup canola oil
While stirring with a dough whisk or wooden spoon, slowly add canola oil in small increments. Stir to combine after each addition. Repeat until fully incorporated. The mixture should slightly clump together when pressed.
Transfer mix to an airtight container. Will keep at room temperature for one week or in the freezer indefinitely. Yields enough mix to make 10 batches of pancakes.
Preparing Pancakes
1 cup dry oatmeal pancake mix
¾ cup buttermilk or whole milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
To prepare pancakes, combine prepared pancake mix, buttermilk (or milk), egg, and vanilla extract in a large bowl. Whisk together until smooth.
Let better sit on counter for 5 to 10 minutes to allow moisture to soak into the grains.
1 tablespoon butter
Meanwhile, heat a skillet over medium heat and grease with butter.
When ready, use a ¼ cup measure to pour pancake batter onto hot skillet. Cook until bubbles begin to form on the top and the underside is golden brown, about 3 minutes. Flip using a large spatula and cook until other side is also golden brown and pancake has cooked through, about 3 additional minutes. Repeat with remaining batter.
maple syrup
Serve with maple syrup.

From MakeBetterFood.com. Jul 12, 2013. (makebetterfood.com/recipes/oatmeal-pancakes/). Adapted from King Arthur Flour Whole Grain Baking.

MakeBetterFood.com

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