Oatmeal Pancake Mix recipe

By The Denver Post | newsroom@denverpost.com | The Denver Post

PUBLISHED: January 16, 2006 at 3:27 PM MST

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Oatmeal Pancake Mix

If you loved the oatmeal pancakes at this weekend’s Lafayette Oatmeal Festival, here’s a version created by Denver Post food editor Kristen Browning-Blas. Feel free to vary the proportions of oats, flax and wheat germ, or substitute other grains, granola or cereal. This recipe makes 5 cups dry mix to keep in the freezer.

Ingredients

1 1/2 cups raw quick or old-fashioned oats

1 1/2 cups unbleached white flour

2 cups whole wheat flour

1/4 cup each: flax meal, wheat germ

6 tablespoons brown sugar

2 tablespoons baking powder

1 tablespoon baking soda

1 tablespoon salt

Directions

Mix all ingredients. Store in a resealable bag in the freezer.

Oatmeal Pancakes

For about 12 medium pancakes, blend 1 cup dry mix with 1 egg and 1 1/4 cups buttermilk (or a blend of milk, sour cream or yogurt) and 2 tablespoons vegetable oil. Stir to remove lumps but do not overbeat. Let sit at least 10 minutes to soften oats.

Add frozen blueberries, grated or chopped apple, chocolate chips or toasted nuts for variety.

Pour by half-cups onto hot buttered griddle.

Serve with butter, maple, fruit or chocolate syrup, honey, jelly, whipped cream and/or powdered sugar.

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