Hearty Pancake Mix

Course Breakfast

Cuisine American

Keyword homemade pancake mix, oat pancake mix, pancake mix in a jar, whole wheat pancake mix

Prep Time 20

Cook Time 10

Total Time 30

Servings 9 pancakes

A dry pancake mix of oat, white and whole wheat flours with buttermilk powder, orange peel, raisins and toasted almonds. Keep it in a jar, then add water, egg and oil to cook.

Ingredients

Dry mix

1 cup instant oats (ground into oat flour)
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 cup dried buttermilk powder
1/3 cup sugar
3 tablespoons baking powder
1 tablespoon baking soda
1 teaspoon dried orange peel
1 cup raisins
1 cup sliced almonds toasted

To make pancakes

1 jar Hearty Pancake Mix half the batch
1 2/3 cups water
1 egg
3 tablespoons vegetable oil

Directions

Process the instant oats into a coarse oat flour.
In a large bowl, mix the oat flour, all-purpose flour, whole wheat flour, buttermilk powder, sugar, baking powder, baking soda, orange peel, raisins, and toasted almonds.
Stir thoroughly, then divide the mix between 2 pint jars or resealable bags.
To cook, empty one jar of mix into a bowl and stir in the water, egg, and oil.
Mix only until blended; a slightly lumpy batter is what you want.
Cook on a hot griddle or skillet greased lightly, until bubbles show on the top.
Turn once and cook until the other side is golden and the pancake is cooked through.

Notes

Dry mix: up to 3 months airtight in a cool, dry place. Cooked pancakes: refrigerate 3 to 4 days, or freeze. Prepared batter: use within 1 day.

Contains buttermilk powder, wheat, and almonds.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 1 egg, 3 tablespoons vegetable oil; instant oats counted as rolled oats, dried buttermilk powder counted as dry buttermilk. Brands and portions vary, so use it only as an approximation.