Whole Grain Pancakes (& Make-Ahead Mix)

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READY IN: 22mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.
  • Mix in pastry flour, sugar, baking powder, baking soda, and salt.
  • Place 1 1/3 cups of the mix into each of three zipper-top plastic bags. Refrigerate or freeze up to three months.
  • When ready to make pancakes, lightly beat eggs in a large bowl.
  • Blend in buttermilk, butter, and vanilla.
  • Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.
  • Heat a large griddle or skillet over medium heat and use a silicone brush or paper towel to coat it lightly with oil.
  • When a drop of water thrown on the griddle sizzles, pour on 1/4 cup of batter for each pancake, leaving space between them for the pancakes to spread. (If the batter is too thick to pour easily, stir in a few more tablespoons of buttermilk.).
  • When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.
  • Cook until brown on the second side (approx. 1-2 additional minutes).
  • Serve immediately or keep warm in a single layer on a rack in a 200F oven.
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