This oatmeal pancake recipe is packed with high quality ingredients that will satisfy all your hungry eaters. Make a batch to throw in the freezer and pull out for a fantastic homemade breakfast!
- 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/canola oil or melted coconut oil
- To make dry mix:
- Grind oats up in a blender or food processor.
- 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 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 (I’ve never had to add additional oil).
- Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
- To make the pancakes:
- Note: 1 cup of mix will make about 6-7 four-inch pancakes.
- Whisk together 1 cup of mix, 1/2-1 cup of whole 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.
- Heat a griddle and drop the batter onto it. When edges start to look dry, give them a flip! Cook until desired consistency.
Freezer Meal Instructions:
Make the mix as directed. Place into an airtight container (or gallon-sized freezer bag) and store for up to 3 months.
Pull out desired about of mix to make pancakes. Put remaining mix back in freezer.