Wheat & Oat Pancake Mix
This pancake mix is your new best friend! Make a large batch and keep it on hand in the refrigerator for up to 6 months. It makes the best pancakes that are not only healthy, but filling and so delicious! Your family will love them!
My tip:
- I mix it with flavored Greek yogurt for a protein packed pancake that can taste a bit different, depending on what flavor yogurt you use.
These pancakes have become a Saturday morning family tradition. They’ve even been known to make an appearance for a quick and crowd pleasing dinner. I know kids can be a little weary of foods that are “brown”…My kids have always love the boxed pancake mix that turns out more like a sugary sponge. Needless to say, they weren’t too keen to give these a try at first. To their surprise, they absolutely LOVED them! They are the only kind of pancakes my family wants now. Bye bye, processed, sugary boxed pancake mix!
I use freshly ground wheat flour in my mix, which gives it a nice flavor and provides extra health benefits. If you don’t have the ability to grind your own wheat, you can definitely find some in your local grocery store, but freshly milled flour gives you the most health benefits AND the tastiest results!
- Go HERE for my favorite flour mill that I’ve used and loved for years!!
When I mix up some pancake mix, I like to make an extra batch so that I have a good supply on hand. I keep the dry mix in my refrigerator for up to 6 months.
The mix-ins to make the pancakes are super simple…eggs, milk and Greek yogurt. One of my favorite things about making these pancakes is that I can switch it up a bit by the flavor of Greek yogurt I use. My favorite flavor to use in the recipe is coconut Greek yogurt. I’ve also used strawberry, peach and blueberry Greek yogurts…each giving it a slight but unique flavor. Most often I end up using vanilla flavored yogurt because I always have a big tub of that on hand.
These pancakes are so filling! It’s a great way to start the day, eating a breakfast that is healthy and so delicious!
Using a little bit of butter on the griddle prevents the pancakes from sticking and it gives them this beautiful, crispy edge! I also like to toss mini chocolate chips in there sometimes. Served with whipped cream and strawberries…they’re amazing!!
Other recipes to try…
Wheat & Oat Pancake Mix
Ingredients
- 3 cups rolled oats
- 5 ½ cups whole wheat flour
- 4 Tablespoons granulated sugar
- 3 Tablespoons baking powder
- 1 Tablespoon salt
- 1 Tablespoon baking 18g soda
- 1 cup canola oil
Instructions
- Mix all of the dry ingredients together. You can mix either in a stand mixer or by hand with a wooden spoon or spatula.
- Slowly add the canola oil while mixing. Be sure to get it totally incorporated into the dry mixture.
- Store in a zipper bag or airtight container in the refrigerator for up to 6 months.
- When mixing pancakes: Whisk together one cup of dry mix with one egg, 1/2 cup milk and 1/2 cup Greek yogurt. Let the batter sit while you warm up your griddle. The batter will thicken as it sits for a few minutes. Melt 1 tablespoon of butter onto your griddle and pour out batter to make pancakes. When the edges start to dry up, quickly flip to cook the other side.
Notes
- Use a different flavored Greek yogurts, depending on what you like! My favorite is coconut!
- You can substitute the 1/2 cup Greek yogurt and 1/2 cup milk for 1 cup of buttermilk.
- Like chocolate chip pancakes? Before flipping the pancake and just as it starts to bubble, toss in a handful of mini chocolate chips. We love these with whipped cream and strawberries!
- You can use half white flour, half wheat flour if you want a lighter, fluffier pancakes. I prefer the taste of all wheat flour. I use freshly ground hard white wheat flour.
[…] Wheat & Oat Pancake Mix […]
Do you use quick rolled oats or regular rolled oats?
I prefer to use rolled oats but either will work.