oatmeal pancakes

These have become our all-time favorite pancakes. Better than any of the mixes we've used, and better than any recipes I've tried for homemade. They are whole grain, but not dry or heavy. They have a moist and fluffy texture and taste great! And you can make a dry mixture up ahead of time and store in jars, which makes preparation a snap at breakfast time. I usually mix up 4 jars or more so we'll be set for a while (this is a weekend breakfast for us). This would make a great gift too, with a nice bottle of real maple syrup.



Whole Grain Oatmeal Pancakes

Dry ingredients (fits perfectly in a pint sized jar for later use):
1 c. whole wheat flour
1 c. old fashioned oats (or use quick oats for a smoother texture)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 T. sugar (if you keep brown rice syrup on hand, you can omit the sugar here and add 2 1/2 T. brown rice syrup when you add your eggs and buttermilk. We do it both ways and they are equally delicious!)

Add to mix when ready to prepare:
2 eggs
1 1/2 c. buttermilk
OR
1 1/2 T. lemon juice plus milk to make 1 1/2 c.


Mix well, and pour on hot griddle by 1/4 c. measure. Makes about 15 pancakes. And of course, real maple syrup is the only way to go in my opinion. The taste is fantastic! This recipe works well cut in half for a smaller family as well, since there are 2 eggs in the original recipe. These are quite filling, and the above recipe feeds our family of 6 with a few leftover.

Enjoy!