Prep 45 mins
Cook 3 hrs 30 mins
This recipe is multiplied from AmyZoe's recipe to provide a large amount of mix (4 quart container). I break this recipe down so that the dry mix can be made ahead. If you want to make up all the pancakes at once and then freeze in batches with waxed paper between, you could do that too. We like to serve it with fruit or butter and syrup or peanut butter and syrup.
- 5 1⁄4 cups oats
- 5 1⁄4 cups whole wheat flour
- 2 1⁄3 cups all-purpose flour
- 4 tablespoons baking soda (4 Tb = 1/4 c.)
- 2 teaspoons baking soda (4 Tb = 1/4 c.)
- 2 tablespoons baking powder
- 1 teaspoon baking powder
- 1 tablespoon salt
- 1⁄2 teaspoon salt
- 12 ounces dry buttermilk
- 1 3⁄4 cups granulated sugar
- 1 cup blanched almond, finely chopped
- 1 tablespoon blanched almond, finely chopped
- 1 cup walnuts, finely chopped
- 1 tablespoon walnuts, finely chopped
- 8 3⁄4 cups water
- 2 1⁄3 cups milk
- 1 3⁄4 cups vegetable oil
- 14 eggs
- 1. Grind the oats in blender or food processor (we use Magic bullet) until fine, like flour.
- 2. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, buttermilk powder, and salt in very large bowl.
- 3. Chop nuts if not done yet, then mix into dry mix.
- 4. If storing, store in well-sealed container. For 2 1/2 cups mix, add 1 1/4 cups water, 1/3 cup milk, 1/4 cup vegetable oil, and 2 eggs.
- 5. To prepare, lightly oil skillet or griddle and preheat to medium heat.
- 6. For batter, add water, milk, oil and eggs. Mix until well-combined. Batter will have lumps.
- 7. Ladle 1/3 cup of batter on hot skillet and cook pancakes for 1 to 3 minutes per side or until lightly brown. I flip pancakes after the edges start to firm and the center starts to bubble for the first side. I don't cook the second side as long as the first.