I love pancakes. I especially love pancakes for dinner. I feel like I can really relax and unwind over a plate of pancakes. I’ve tried a bunch of recipes that have made me never need or want to buy pancake mix again. When I came across this recipe on Annie’s Eats blog I thought it would be a great one to try out because I’ve been working fairly long hours lately and this makes for a quick and easy dinner. I love that they’re whole grain and therefore have a little more nutritional value than my favorite plain pancake recipe (https://lunchwithloni.wordpress.com/2010/04/01/the-perfect-plain-pancake/). It’s too easy to throw in some sliced banana, blueberries, or chocolate chips and change these up each time you try them. I did omit the oil when making the recipe. I wanted to be able to store it longer. This is a little tricky because I have to add oil when I scoop the mix, and it’s not an easy measurement to divide (I am bad at math), but it’s worked out for me with no problems.
Original Recipe Located At: http://www.annies-eats.com/2013/06/10/baking-with-whole-grains-whole-grain-pancake-mix/
For the pancake mix:
- 3½ cups (12¼ oz.) old-fashioned rolled oats
- 4 cups (1 lb.) white whole wheat flour
- 1 cup (4¼ oz.) unbleached all-purpose flour
- 3 tbsp. (1¼ oz.) sugar
- 3 tbsp. (1½ oz.) baking powder
- 1 tbsp. salt
- 1 tbsp. baking soda
- ¾ cup (5¼ oz.) vegetable or canola oil (I left this out of the dry mix and add it in with the wet ingredients when I make the pancakes.)
To make the pancakes:
- 1 cup whole grain pancake mix (above)
- ¾ cup buttermilk (or ½ cup low-fat Greek yogurt plus ¼ cup low-fat milk)
- 1 large egg, lightly beaten
- 1 tsp. vanilla extract
- ½ tsp. lemon zest
To make the pancake mix, add the oats to the bowl of a food processor and process until finely ground (but not a powder). Transfer the ground oats to the bowl of an electric mixer and add in the flours, sugar, baking powder, salt, and baking soda. Mix on low speed to combine. Drizzle the vegetable oil into the bowl slowly while the mixer is running and continue to mix until evenly combined and the mixture clumps slightly when squeezed together. (Again, I didn’t add the oil at this point, so my mix didn’t have the clumps but I’ve used the mix several times adding the oil in with the wet ingredients and it has worked well!) (This can also be done in a regular mixing bowl by hand. Just be sure to mix the ingredients very thoroughly.)
Transfer the pancake mix to an airtight container. This can be stored up to 1 week at room temperature or indefinitely in the freezer.
To make the pancakes, mix together 1 cup of the pancake mix with the buttermilk, egg, vanilla and lemon zest. Whisk until the batter is mostly smooth. Let the batter stand at least 15-20 minutes before using, to allow the whole grains to soak up the liquid.
Heat a skillet or sauté pan over medium heat and grease lightly with butter. Ladle about 1/3 cup of batter onto the cooking surface for each pancake. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to flip and cook the other side until light golden and cooked through. Repeat with the remaining batter and serve warm.