4 cups whole wheat flour
1 cup white flour
3 1/2 cups oats
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
1 cup vegetable oil (I have cut this in half with no noticeable difference)
On slow speed in blender, grind oats until chopped fine, but not a powder. If you have a bread mixer, add all dry ingredients and slowly drizzle in oil while mixing with a paddle at low speed. I did this step by hand. Keep in airtight container for 2 weeks or indefinitely in fridge or freezer. 3 pts plus (based on 40 serv)
To make up:
1 cup pancake mix
1 cup buttermilk
1 large egg
1 T. orange juice (I forgot this and they were still good!)
(1/2 c. plain yogurt and 1/2 cup milk can be substituted for the buttermilk, but the buttermilk will make the cakes fluffier.) Let batter sit for 15-20 minutes before frying. The batter may seem a little runny but will thicken as it sets up. Makes 10 pancakes.
1 cup white flour
3 1/2 cups oats
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
1 cup vegetable oil (I have cut this in half with no noticeable difference)
On slow speed in blender, grind oats until chopped fine, but not a powder. If you have a bread mixer, add all dry ingredients and slowly drizzle in oil while mixing with a paddle at low speed. I did this step by hand. Keep in airtight container for 2 weeks or indefinitely in fridge or freezer. 3 pts plus (based on 40 serv)
To make up:
1 cup pancake mix
1 cup buttermilk
1 large egg
1 T. orange juice (I forgot this and they were still good!)
(1/2 c. plain yogurt and 1/2 cup milk can be substituted for the buttermilk, but the buttermilk will make the cakes fluffier.) Let batter sit for 15-20 minutes before frying. The batter may seem a little runny but will thicken as it sets up. Makes 10 pancakes.
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