Flapjacks in a Sack Mix
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A big batch of oat and whole wheat pancake mix, divided into four 2-cup bags. Each bag needs only eggs, oil and water to make about 12 pancakes.
Ingredients
Dry mix (full batch)
- 4 cups quick oats
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 cup packed brown sugar
- 1 cup powdered milk
- 3 tablespoons baking powder
- 2 tablespoons cinnamon
- 2 1/2 teaspoons salt
- 1/2 teaspoon cream of tartar
Per bag of mix
- 2 eggs beaten
- 1/3 cup oil
- 1 cup water
Equipment
- mixing bowl
- whisk
- zip-top bags
- mason jars
Directions
- Stir all the dry ingredients together in a large bowl until they are evenly mixed and no brown sugar lumps remain.
- Scoop 2 cups into each of four bags, jars, or vacuum-seal pouches, then seal and label them.
- To make pancakes, whisk together the eggs, oil, one bag of mix, and water until just blended.
- Leave the batter to rest for about 5 minutes.
- Pour 1/4 cup onto a hot, lightly oiled griddle.
- Once bubbles appear on the surface, flip the pancake one time and cook until golden brown.
Notes
Dry mix: airtight up to 3 months, or up to 6 months vacuum-sealed. Cooked pancakes: refrigerate 3 to 4 days or freeze up to 3 months. Contains powdered milk.
Nutrition
Serving: 78g | Calories: 307kcal | Carbohydrates: 37g | Protein: 7.6g | Fat: 15g | Saturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 470mg | Potassium: 183mg | Fiber: 2.3g | Sugar: 11g | Vitamin A: 93IU | Vitamin C: 0.2mg | Calcium: 171mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 6 servings from 1/4 of the mix with 2 eggs, beaten, 1/3 cup oil; quick oats counted as rolled oats, powdered milk counted as nonfat dry milk, oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.
