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!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 9 cups of dry mix or about 50 pancakes 1x
Ingredients
Scale
- 3 cups (267g) rolled oats
- 5 1/2 cups (621g) whole wheat flour
- 4 Tablespoons (50g) granulated sugar
- 3 Tablespoons (36g) baking powder
- 1 Tablespoon (17g) salt
- 1 Tablespoon baking (18g) soda
- 1 cup (215g) 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.
Find it online: https://thatbreadlady.com/wheat-oat-pancake-mix/