Oatmeal Pancakes

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.
  • Prep: 15 min
  • Cook: 15 min
  • Total: 30 min
  • Yields 10 cups dry mix; about 6 pancakes per cup of mix
Oatmeal Pancakes
  • 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. . (http://makebetterfood.com/recipes/oatmeal-pancakes/). Adapted from King Arthur Flour Whole Grain Baking.
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