Whole Grain Pancakes (& Make-Ahead Mix)

Ingredients

Make Ahead Pancake Mix

• 1/2 cup old fashioned oats (or other flaked rolled grains such as spelt, rye or kamut)
• 3 1/4 cups whole wheat pastry flour (I used regular whole wheat flour)
• 1/4 cup sugar
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons salt (I used just one)

whole grain pancakes (use 1 1/3 cups mix)

• 2 large eggs
• 1 1/4 cups buttermilk, well-shaken (plus more if needed)
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• canola oil or safflower oil, for greasing the griddle

Directions

1. 1

   Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.

2. 2

   Mix in pastry flour, sugar, baking powder, baking soda, and salt.

3. 3

   Place 1 1/3 cups of the mix into each of three zipper-top plastic bags. Refrigerate or freeze up to three months.

4. 4

   When ready to make pancakes, lightly beat eggs in a large bowl.

5. 5

   Blend in buttermilk, butter, and vanilla.

6. 6

   Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.

7. 7

   Heat a large griddle or skillet over medium heat and use a silicone brush or paper towel to coat it lightly with oil.

8. 8

   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.).

9. 9

   When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.

10. 10

    Cook until brown on the second side (approx. 1-2 additional minutes).

11. 11

    Serve immediately or keep warm in a single layer on a rack in a 200F oven.