Oatmeal Pancake Mix

Notes: all whole-wheat flour can be substituted for the all purpose flour. I like to use all white whole wheat flour best. The oats can also be kept whole, if desired, for a heartier texture to the pancake.

Makes about 10 cups mix.

For mix:

3 ½ cups rolled (quick) oats

3 cups whole-wheat flour

2 cups all purpose flour

3 tablespoons sugar

3 tablespoons baking powder

1 tablepsoon salt

1 tablespoon baking soda

1 cup vegetable oil

In a blender, pulse oats until ground into a fine powder. Pour in a large mixing bowl, along with flours, sugar, baking powder, salt, and baking soda. Mix to combine. Add oil, and stir, mixing well. Squeeze a little bit of the mix together. If it clumps, it is ready; if it is too crumbly and won’t stay together, add a tablespoon of oil at a time until consistency is right. Store mix in an airtight container at room temperature for two weeks or in the freezer or fridge indefinitely.

For pancakes:

1 cup mix

1 cup buttermilk (or ½ cup milk and ½ cup yogurt)

1 egg

Preheat a large greased skillet or griddle.  Whisk together all ingredients until no lumps remain. Drop about 1/3 cup batter onto preheated skillet. Cook until bottom is browned, edges look dry, and bubbles start to form on surface. Flip, and cook pancakes on other side until golden brown.