I am in trouble. Like, serious trouble. My Little Giant is eating us out of the house! And he is only 2! He seriously eats more than I do at almost every meal, and has other snack times throughout the day. Most of the time, I have to cut him off from eating any more food. Luckily, these pancakes fill him up for at least a few hours in the morning. And I love that they are so easy to whip together. My Little Giant asks for them almost every morning, and even asks for them for lunch and dinner. I found this recipe via my all time favorite blog, Mel's Kitchen Cafe. Seriously, if you haven't checked it out, go now! Everything I have made from there has become a new favorite in our house!
Oatmeal Pancake Mix
For the mix – makes about 10 cups
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 or canola oil
For the pancakes
½ cup – 1 cup buttermilk (I like thick pancakes, so we use about a ½ cup)
1 cup pancake mix
- Grind the oats in a blender or food processor.
- Add oats and remaining dry ingredients into a mixer with paddle and combine.
- With mixer on slow speed, slowly add the oil. Stop the mixer once all the oil has been added. If you squeeze the mix and it clumps, then it is ready to go.
- Store in an air-tight container for up to two weeks, or indefinitely in the fridge.
To make the pancakes
- Pre-heat griddle
- Wisk together the buttermilk, egg, and pancake mixture. Drop mixture onto griddle. Flip after about two minutes to cook other side.
Makes 4-6 pancakes depending on thickness and size desired.