Quick & Healthy Breakfasts Part 2 - Whole Wheat & Oatmeal Pancake Mix

Quick & Healthy Breakfasts Part 2 - Whole Wheat & Oatmeal Pancake Mix

So this quick and healthy breakfast is a total copy of this recipe, I have hardly modified it, it is perfection as it is. But it would be a crime not to share this with you all. This recipe is a total staple to our household breakfasts, it is in the regular rotation, and if it were up to my daughter Lola, we would eat them everyday. 

Let me tell you what, nothing makes me feel more like Mother Of The Year then serving up warm, fresh pancakes (healthy pancakes mind you) on a WEEKDAY morning. And this whole wheat oatmeal pancake mix recipe makes it possible.

The recipe is from the blog, Mel's Kitchen Cafe, which is a blog I have come to love for really great recipes. It makes a huge batch of mix, which I will make up on the weekend, and then I put half of the mix in a tupperware in the fridge and the other half in a tupperware in the freezer to get out later. When we want pancakes, all it takes is mixing together 1 cup of pancake mix with 1 egg and 1/2-1 cup buttermilk. Don't always have buttermilk on hand you say? Well I have a solution for that too. Before you do anything else to put together your pancakes in the morning, take 1 Tablespoon of white vinegar and put it in a liquid measuring cup and fill it to the 1 cup mark with milk. Let it sit for about 10 minutes and its ready to go in place of the buttermilk. 

Here is the recipe:

Ingredients:

  • 3 1/2 cups rolled (quick) oats (you can blenderize the oats first if you want)
  • 5 cups whole wheat flour
  • 3 tablespoons sugar
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 1 tablespoon baking soda
  • 1 cup canola oil

Directions:

  1. Take all of the dry ingredients and either mix them together by hand in a large bowl or place them in the bowl of a mixer and stir on low with the paddle attachment. Take the canola oil and drizzle it in as you stir. Once all of the oil is added, stop stirring and squeeze together a clump of mix between your fingers and see if it sticks together a bit. If it does, then you are good to go. If it doesn't, add more oil a tablespoon at a time until you get the right consistency. Store the mix in a tupperware in the fridge for up to 2 weeks or in the freezer indefinitely.
  2. To make pancakes, heat a non-stick skillet or griddle. Stir 1 cup pancake mix with 1 large egg and 1/2-1 cup buttermilk. Using a 1/4 cup, drop batter onto the skillet or griddle and let heat until bubbles show through the pancake then flip to finish cooking the other side.


Quick & Healthy Breakfasts Part 3 - The Egg Muffin

Quick & Healthy Breakfasts Part 3 - The Egg Muffin

Quick & Healthy Breakfasts Part One - The Smoothie

Quick & Healthy Breakfasts Part One - The Smoothie

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