Delicious, easy and quick when you want a homemade breakfast! We have been making these for years and love them. When we visited my pregnant sister-in-law a couple of years ago in Texas, I made her a mix before I left (since I couldn’t take her a meal after her baby was born). She raved about it and asked for the recipe as soon as her mix was gone. We love them with cinnamon honey butter and some pure maple syrup!
Oatmeal Pancake Mix
3 1/2 cups rolled oats
5 cups whole wheat flour (or 3 cups whole wheat + 2 cups all-purpose)
3 Tbsp sugar
3 Tbsp baking powder
1 Tbsp salt
1 Tbsp baking soda
1 cup coconut oil
Blend oats into flour in a blender. Mix all dry ingredients together in a mixer. Using the whisk attachment, mix on low speed. Slowly add in the oil and mix until it resembles coarse crumbs. Store up to two weeks at room temp, or store indefinitely in the fridge or freezer.
To make the pancakes:
1 cup of mix
3/4 to 1 cup buttermilk (depending on desired thickness)
Whisk together and let stand for 5-10 minutes. It will thicken as the oats absorb the buttermilk.
Pour onto a hot griddle. Cook until bubbles form around the edges and stop breaking. Flip and cook until lightly browned.
* I never have buttermilk on hand, so I always make my own with vinegar and milk. To make one cup of buttermilk, pour 1 tablespoon of vinegar or lemon juice into a 1-cup measuring cup, then fill the rest of the way with milk. Let stand at room temperature for 10 minutes. Easy!