4 cups whole wheat flour
1 cup all-purpose flour
3 1/2 cups old-fashioned or rolled oats
3 Tbs sugar
3 Tbs baking powder
1 Tbs salt
1 Tbs baking soda
1 cup vegetable oil
To make the mix:
1) Grind the oats in a food processor until they're chopped fine, but not a powder.
2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make pancakes:
1) Whisk together 1 cup of mix, 1 cup of buttermilk or milk, and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.
2) Heat a lightly greased griddle to 350°F (or med-high on the stove). Drop batter in 1/4-cupfuls and cook.
Yield: A batch using one cup of the mix will make about eight 4" pancakes. This recipe makes enough mix for 8 single batches of pancakes.
Tips:
*Buy buttermilk and freeze it in the portion you need so you always have it on hand.
*Try adding 1/4-1/2 cup of milled flax as part of the whole wheat flour.
