Oatmeal Pancake Mix from Melskitchencafe.com |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this recipe and wanted to post to get the nutrition information. This makes a good amount and will last in an air tight container up to 2 weeks or in the fridge indefinitely. I usually split the mix in half (comes out to about 4 3/4 cups) and add the ingredients for 4 cups of mix. These are really filling. When I make them we have plenty for that meal and the next day. Would freeze really well too. Ingredients:
3 1/2 cups quick oats |
3 cups whole wheat pastry flour |
2 cups spelt flour |
3 tablespoons sucanat (raw sugar) |
3 tablespoons baking powder |
1 tablespoon salt |
1 tablespoon baking soda |
1 cup coconut oil |
Directions:
1. Mix dry ingredients in mixer; slowly add oil while mixer is running. Store in air tight container at room temperature for 2 weeks or in fridge indefinitely.
2. For Pancakes: 1 cup mix, 1 cup buttermilk (or half yogurt & half milk), & 1 egg.
3. Mix together all ingredients and let sit 10 minutes.
4. Scoop onto griddle using 1/4 cup measuring cup. (I like to use an ice cream scoop.).
5. When batter is all bubbly and edges look dry, flip on to other side to cook. Take off griddle when they steam starts to rise.
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