Oatmeal Pancake DIY Mix

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.

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.

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Oatmeal Pancake DIY Mix

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes

Yield 7 cups (1 kg of dry mix)

Calories 83 kcal

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 (1/4 cup / 4 tablespoons)
• 4 teaspoons baking powder
• 1 tablespoon salt (or salt sub)

Metric - US Customary

Instructions

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

Usage notes

To make 6 pancakes:

Take 1 cup (150 g) of dry mix, put in a bowl, make a well in the middle. Add 3/4 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 hot. Use 75 ml (1/4 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. Flip and cook a bit more till golden brown.

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.

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 1/2 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 1/2 cup / 75 g of mix and 1 1/2 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 .

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.

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.