Oatmeal Pancakes
I tried this recipe for the first time this morning, and I'm hooked! The oatmeal mixture is incredibly easy to make, and you can store it in the fridge or freezer to use whenever the mood strikes you. Once you have the mix, all you need to do is just add an egg and a cup of buttermilk, and you're ready to go!
Also, a friend recommended a delicious variation on this recipe. Try adding a mashed ripened banana along with the buttermilk and egg, before you cook the pancakes. That's the variation I'm most fond of currently. Or I've also made blueberry pancakes by tossing in fresh blueberries, when I've had some on hand.
One other note. Since a single batch of this pancake batter makes more pancakes than I can eat at one sitting, I usually cook all the pancakes up and then freeze the extras. That way, when I want a quick breakfast, I just pull a few pancakes out of the freezer, microwave them till they are warm, and add the butter and syrup. Very yummy and so easy. This recipe is high in fiber and yet the pancakes are fluffy and delicious (and you can increase the ratio of wheat flour to white flour, if desired)!
This is another recipe adapted from My Kitchen Cafe.
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct. Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side.
*Makes 10 cups of dry mix. One cup of mix will make about 6 to 7 4-inch pancakes.
Also, a friend recommended a delicious variation on this recipe. Try adding a mashed ripened banana along with the buttermilk and egg, before you cook the pancakes. That's the variation I'm most fond of currently. Or I've also made blueberry pancakes by tossing in fresh blueberries, when I've had some on hand.
One other note. Since a single batch of this pancake batter makes more pancakes than I can eat at one sitting, I usually cook all the pancakes up and then freeze the extras. That way, when I want a quick breakfast, I just pull a few pancakes out of the freezer, microwave them till they are warm, and add the butter and syrup. Very yummy and so easy. This recipe is high in fiber and yet the pancakes are fluffy and delicious (and you can increase the ratio of wheat flour to white flour, if desired)!
This is another recipe adapted from My Kitchen Cafe.
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct. Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side.
*Makes 10 cups of dry mix. One cup of mix will make about 6 to 7 4-inch pancakes.
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