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.
Oatmeal Pancake DIY Mix
- 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 (¼ 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:
Shake storage container to ensure even distribution of ingredients (the flour may settle to the bottom.)
Take 1 cup (150 g) of dry mix, put in a bowl, make a well in the middle. Add ¾ 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 sizzling hot. Use 75 ml (¼ 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 — about 4 minutes. Flip and cook a bit more till golden brown — about 2 minutes for that flip side.
Note: it’s best to keep the pancakes small, about 3 to 4 inches (7 to 10 cm) in width, so they cook evenly. And, as with all pancakes, having a HOT pan is key to quality. Many cooks are too timid about having a hot enough pan to work with.
- 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.
Using 1 cup (150 g) of mix makes enough crumble topping for an 8 x 8 inch (20 x 20 cm) pan.
At least two options:
(1) Per every 1 cup (150 g) of mix, knead in 3 ½ to 4 tablespoons of butter or light margarine. You could add spices or a small amount of sweetener if desired. (For smaller baking dishes, use ½ cup / 75 g of mix and 1 ½ to 2 tablespoons of butter or light margarine.)
OR (2) 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 over-handle to prevent tough gluten from developing.)
Sprinkle over top of what it is you are using it on. Topping needs to bake 20 to 25 minutes at 350 F / 175 C .
TIP: It can be handy to triple or quadruple a batch of crumble, using just what you need for now, and storing the rest in a sealed container in the freezer to make desserts even faster. Very nice on top of pies instead of a top crust (saves both work and calories.)
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
You can use a cup of this, along with Cherry Pie Filling, to make a Sour Cherry Oatmeal Crumble.
Pie filling squares with oatmeal
Pie filling squares with meringue
Per 1 pancake / one-sixth of a batch made up with the added oil (or butter.)
- 83 calories, 211 mg sodium
- Weight Watchers PointsPlus®: per pancake, 2 points+ / 3 Freestyle 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.
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