Whole Wheat & Oatmeal Pancake Mix - Revised

I love that I can make these guys any morning I want to and they are done in about five minutes! Added bonus is that they are healthy! And did I mention that they taste great too? I top them with a little yogurt and that helps keep the sugar content down a bit and it tastes good too.

Makes 11 cups of dry mix

3 1/2 cups quick oats
5 cups whole wheat flour
2 cups milled flax seed (oh so good for you)
3 tablespoons sugar
2 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1/2 cup canola oil

Mix all the dry ingredients together in a mixer with a paddle. With mixer on slow speed, drizzle the canola oil into the bowl slowly while the mixer is running. Mix for about a half a minute to distribute oil evenly. Store in an airtight container for up to two weeks at room temperature or months in the refrigerator.
To make the pancakes:
Whisk together:
1 cup of mix
1 cup buttermilk (a combination of a few tablespoons of plain yogurt and milk will also work. I also just use milk in a pinch)
1 egg
1tsp. Vanilla
The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side.
*1 cup of mix will make about 7 4-inch pancakes. 100 Calories Each.

Tip: Use Yogurt instead of syrup or jam for a healthier alternative! Yummy!