• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×

Home / Dry Mixes / Oatmeal Pancake DIY Mix

Oatmeal Pancake DIY Mix

Filed Under: Dry Mixes

This is a DIY mix for oatmeal pancakes.

Just add water and a tablespoon of oil (or melted butter) to use.

Delicious!

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.

Contents hide
  • 1 The recipe
  • 2 Oatmeal Pancake DIY Mix
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Usage notes
    • 3.1 Options:
    • 3.2 Crumble Topping
  • 4 Recipe source
  • 5 Cooking with canning
  • 6 Nutrition

The recipe

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.

Print

Oatmeal Pancake DIY Mix

This is a DIY mix for healthy oatmeal pancakes. Just add water and a tablespoon of oil (or melted butter) to use.
Course Dry Mix
Cuisine American
Keyword Bread
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 7 cups (1 kg of dry mix)
Calories 83kcal
Metric - US Customary

Ingredients

  • 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)
Metric - US Customary

Instructions

  • Mix all ingredients well.
  • Store in a sealed container, jar or bag in a cool, dark place.

Nutrition

Serving: 1g | Calories: 83kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 211mg | Fiber: 1g | Sugar: 2g

Usage notes

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.

Serve hot.

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.

Options:

  • 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.

Crumble Topping

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.)

Recipe source

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

Nutrition

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.

Filed Under: Dry Mixes

Reader Interactions

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“Compared with frozen or canned foods, dried foods have lower nutritive value.”

— U. of Kentucky Extension, Drying Food at Home
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021