* Exported from MasterCook *
Pancakes, Oatmeal
Recipe By :Polly Conner
Serving Size : 65 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
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Dry mix:
3 1/2 cups old-fashioned rolled oats -- or quick oats
3 cups white whole wheat flour -- see directions
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup coconut oil -- melted, see directions
Pancakes:
1 cup dry mix
2/3 cup milk -- or non-dairy milk
1 egg
Recipe makes about 10C of dry mix, enough for 60 to 70 pancakes (4" diameter).
You can substitute 1 1/2C all-purpose flour + 1 1/2C whole wheat
flour for the 3C white whole wheat flour.
You can substitute avocado oil or another neutral tasting cooking oil
for the coconut oil.
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 to 2 months, in
the fridge for 6 months, and in the freezer about a year.
Make pancakes: 1 cup of dry mix will make about 7 to 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. Don't
worry, recipe is forgiving.
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.
Using white whole wheat flour will make fluffier pancakes.
S(Internet address):
https://thrivinghomeblog.com/oatmeal-pancake-mix/
Yield:
"65 pancakes"
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Per Serving (excluding unknown items): 84 Calories; 4g Fat (40.9%
calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber;
4mg Cholesterol; 227mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2024 - 0427