Tasty Bites: Susan's Healthy Oat Pancake Mix

By Beth

I don’t know about you, but my kids LOVE pancakes! So do their parents. There is not much more comforting than a fresh, warm, fluffy pancake, especially a pancake made from scratch. I rarely have time to make pancakes in the morning, so they are often saved for a breakfast-for-dinner nights. Well, a friend recently shared a recipe that might help us actually have pancakes for breakfast more often. It is a made-from-scratch mix that can be kept on hand to quickly whip up a hot batch. Not only is this recipe convenient, it is actually quite a bit healthier than your run-of-the-mill pancake. Made with whole wheat flour, oats, and optional chopped walnuts, this recipe packs a nutritional punch of fiber, protein and healthy fats. You can make a tiny batch of 4-6 pancakes, or simply double or triple the recipe to feed a hungrier bunch.

Find your largest mixing bowl, and stir together the dry ingredients….whole wheat and white flours, sugar, old-fashioned oats, baking powder, salt, cinnamon and chopped walnuts (pecans would be great, too!). Store this in an airtight container for use on busy mornings.

When you’re ready to cook these, lightly beat an egg and stir together with about ½ cup milk and 2 tablespoons of oil. Add in one level cup of your healthy pancake mix and stir gently until just combined.

I like to preheat my electric griddle or skillet while I’m getting my ingredients mixed. Pancakes seem to take on a fluffier texture when cooked on a hot skillet. Chilly skillets make for tough, gummy pancakes. I used good old-fashioned butter on mine, but you could also use a non-stick spray. Drop slightly less than ¼ cup of the mixture onto the hot skillet. When the pancake starts to look bubbly and the edges are slightly dry, flip over and cook until lightly browned.

This is what it looks like when the batter first hits the skillet.

 And this one is ready to flip. See the bubbles?

Add whatever toppings you like (my kids love peanut butter) and serve to your happy eaters. This makes a tall pancake with a light and airy, yet hearty texture. The chopped nuts add just the right little crunch. I highly recommend adding them if you’re not allergic.

Susan’s Healthy Oat Pancake Mix
Yield: 10 cups of mix

4 cups white flour
4 cups white whole wheat flour
1/3 cup baking powder
1/2 cup sugar
4 teaspoons salt
1 cup oatmeal
2 teaspoons cinnamon
1 cup chopped walnuts (optional)

To use mix for 4-6 pancakes:

1 cup pancake mix
½ cup milk 1 egg, beaten
2 tablespoons oil

Preheat skillet or griddle. In a medium bowl, lightly beat the egg. Add in milk and oil and stir until combined. Add in a level cup of pancake mix. Stir until just combined. Drop by slightly less than ¼ cupfuls onto a hot, greased skillet. Cook until bubbles appear on the surface and the edges are slightly dry, and then flip. Continue cooking until lightly brown. Serve with your favorite toppings. Enjoy!

Beth is a stay-at-home mom of three wonderfully active children ages 6, 3 and almost 1. She is married to Jason (who also writes for us here at MAD21) and spends her days teaching, changing diapers, sweeping up Cheerios, keeping peace among the kids, and whipping out gourmet meals on the side.

Comments

[Ginny (MAD21)]

I know what we're having for breakfast tomorrow!

[Michelle R]

Great article, Beth! I am definitely trying it!!!