I love using homemade mixes for my family instead of buying boxed mixes. It is so much healthier! Here is a recipe that I have been using for over a year…and my family simply loves it. And I love knowing that I am feeding them good food! And it seriously is delicious! Not to mention cheaper than buying mixes too. This mix recipe also works well for waffles. I always have it mixed up and ready in the fridge to use.

Notice how I taped the instructions to the lid? Then my oldest son and husband can’t say they don’t remember how to mix them up. 🙂 I found the original recipe here. What I have typed in red are some changed that I make when I mix them up.

Oatmeal Pancake Mix

*Makes approximately 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour (you can omit this and use all wheat flour)
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, (I like to use 1 1/2 c. mix. I think it makes a nicer, thicker pancake.) 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

(no need to buy buttermilk…take 1 c. milk, mix in 1 Tbl. vinegar and let sit for at least 5 minutes.)