Can I freeze pancakes for later?

Absolutely! I do this all the time. Let pancakes cool completely. Place in a gallon-sized freezer bag in single layers. Divide each layer with parchment paper. Seal tightly, squeezing out any excess air, and freeze. When ready to eat, pull out however many you want and use the defrost setting on the toaster or microwave until heated through.

Do I need a food processor for the oats?

You can use a blender, food processor, or a clean coffee grinder to grind the oats into flour.

What if I can't find white whole wheat flour for this recipe?

Replace with half all purpose flour and half regular whole wheat flour.

Can I use this mix for waffles?

Yes, after mixing up the batter, add a few tablespoons extra oil. Read more tips for how to turn pancake mix into waffle mix .

Can I use quick oats?

Yep, they will work fine. In fact they blend up a bit smoother. I choose to use old fashioned oats because they are less processed and usually cheaper.

Oatmeal Pancakes (Large Batch Mix)

Name: Oatmeal Pancakes
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: American
Ingredients: 3 1/2 cups old fashioned oats (sub: quick oats); 3 cups white whole wheat flour (sub: 1 1/2 cups all purpose flour + 1 1/2 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 melted coconut oil (sub: avocado oil or another neutral tasting cooking oil)

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Oatmeal Pancakes

This oatmeal pancake recipe is packed with wholesome ingredients that will satisfy all your hungry eaters. Make a batch to throw in the freezer and pull out for a fantastic homemade breakfast!

Yield: About 10 cups dry mix (enough to make 60-70 4-inch pancakes) 1x

Prep: 10 minutesCook: 3 minutesTotal: 13 minutes

Units:

Scale:

Ingredients

3 1/2 cups old fashioned oats (sub: quick oats)
3 cups white whole wheat flour (sub: 1 1/2 cups all purpose flour + 1 1/2 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 melted coconut oil (sub: avocado oil or another neutral tasting cooking oil)

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Instructions

To Make Dry Mix:

Grind up oats in a blender or food processor until it’s a fine, powdery consistency. You may need to use a spatula to push down the sides.
Mix all the dry ingredients–the oat flour, white whole wheat flour, all purpose flour, sugar, baking powder, salt, and baking soda–together on low speed using a hand mixer or stand mixer (paddle attachment works best) or by hand with a whisk.
With mixer on low speed, drizzle the oil into the bowl slowly while the mixer is running. (Alternately, you can gently stir the oil in by hand.) The pancake mix should start to form small crumbles. Stop mixing at this point.
Store in an airtight container in the pantry for 1-2 month, in the fridge for 6 months, and in the freezer about a year.

To Make the Pancakes:

Note: 1 cup of dry mix will make about 7-8 four-inch pancakes.
Whisk together 1 cup of mix, 2/3 cup of milk and one egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Add more milk if too thick.
Heat a griddle and drop the batter onto it. When edges start to look dry, give them a flip! Cook until desired consistency.

Freeze For Later: Fully cook and cool. Freezer in single layers, divided by parchment or wax paper, in a gallon-sized freezer bag or container. Squeeze out all the excess air, seal tightly, and freeze.

Prepare From Frozen: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through.

Notes/Tips

1 cup of mix will make about 7-8 pancakes.
The secret to making a fluffier pancake is using the white whole wheat flour variety, which is now available in most major grocery stores. Important: If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.
The mixture may seem thin at first but the oats will soak up the milk and it thickens as it stands. If you don’t have time to wait for it to thicken, just add in a little more mix. If it seems too thick, just add more milk. You won’t mess up the recipe by making small consistency adjustments.
To make these dairy free, use plain dairy-free milk of your choice instead of whole milk.
We have not tested making these gluten-free, but let us know if you do and have success!

Cuisine: American Method: Stovetop

Find it online: https://thrivinghomeblog.com/oatmeal-pancake-mix/