Saturday, November 20, 2010
Thursday, November 4, 2010
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:
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)
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!