This is a DIY mix for oatmeal pancakes.
Just add water and a tablespoon of oil (or melted butter) to use.
You can also use this as a quick crumble topping mix for desserts!
To be clear, this is NOT a canning recipe. Don’t attempt to even dry-can this: the heat would shorten the storage life of the oats and powdered milk in the mix.
Yield: 7 cups / 1 kg of dry mix. Enough for 7 x half-dozen batches of pancakes (42 in total.)
Each 1 cup ( 150 g) mix batch makes 6 pancakes.
Yield: 7 cups / 1 kg of dry mix
Serving size: 1 pancake
Fat: 4 g
- 100 g powdered milk (1 cup)
- 400 g rolled oats (4 cups)
- 3 tablespoons dried egg or egg replacer
- 300 g whole wheat flour (2 cups)
- 50 g brown sugar (1/4 cup / 4 tablespoons)
- 4 teaspoons baking powder
- 1 tablespoon salt or salt sub
- Mix all ingredients well.
- Store in a sealed container, jar or bag in a cool, dark place.
To make 6 pancakes:
Take 1 cup (150 g) of dry mix, put in a bowl, make a well in the middle. Add 3/4 cup (175 ml) water plus 1 tablespoon oil (or melted butter.) Mix till all is moistened, let stand 5 minutes for oats to rehydrate.
Lightly oil a griddle or pan, heat until hot. Use 75 ml (1/4 cup / 4 tablespoons) of batter for each pancake. They are ready to flip when the top is bubbly and the outer edges are slightly dry. Flip and cook a bit more till golden brown.
Note: it’s best to keep the pancakes small, about 3 to 4 inches (7 to 10 cm) in width, so they cook evenly.
- To each batch, you could fold in a handful of blueberries (or other fruit). If using frozen, just add frozen, don’t thaw first, it will thaw and cook during the frying.
- This is also a great use for over-ripe bananas: chop one up and stir it in.
- You could use buttermilk powder in the mix if you wanted.
- Instead of whole wheat flour, you could use regular (all-purpose / plain) white flour.
In a bowl, beat 1 egg, then stir in 1 tbsp honey. Little by little, mix in 1 cup (150 g) of mix. (Try not to overhandle to prevent tough gluten from developing.) Sprinkle over top of what it is you are using it on. Topping needs 20 to 25 minutes at 350 F / 175 C . Makes enough crumble topping for an 8 x 8 (20 x 20 cm) pan.
Adapted for DIY mix from “Oatmeal Pancakes”. In: Robertson, Laurel, Carol Flanders and Bronwen Godfrey. Laurel’s Kitchen. Petaluma, California: Nilgiri Press. 1983. Page 120.
Cooking with canning
Per 1 pancake / one -sixth of a batch made up.
- 83 calories, 211 mg sodium
- Weight Watchers PointsPlus®: 2 points+ per pancake (3 SmartPoints®)
(Nutritional info based on using salt — you can lower the sodium to 49 mg per pancake by using instead a salt sub such as Herbamare Sodium – Free . Salt is not needed chemically to make this recipe work; it is present as a seasoning.)
Nutrition info provided by MyFitnessPal.
* PointsPlus™ and SmartPoints™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® and SmartPoints® registered trademarks.