Monday, June 4, 2012

Egg Free Homemade Oatmeal Pancake Mix

One of the hardest things about having food allergies is a lot of convenient prepackaged foods are not an option. Even though the actual food may not have the allergic ingredient in the ingredient list, it will contain a "processed in the same facility..." or "may contain..." statement. It can be frustrating. Convenient prepackaged foods are not as healthy or delicious as things made from scratch, but I'll admit they sure come in handy sometimes.  I came across this homemade pancake mix from Mel's Kitchen Cafe and we love it!  I can make a big batch ahead of time and store it in the fridge then just mix it up in the morning! This is a great weekday pancake recipe too.  It's hearty and healthier and easy to throw together.

 

Egg Free Homemade Oatmeal Pancake Mix
From melskitchencafe.com, adapted Egg Free by Egg Free Bakery

3-1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tbsp sugar
3 tbsp baking powder
1 tbsp salt
1 tbsp baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a electric stand mixer with a paddle attachment. While mixer is running on slow speed, slowly drizzle vegetable oil into the bowl.  You will know you've added enough oil when you can squeeze a clump of the mixture in your hand and it stays together.  If it doesn't, and it is still crumbly, add another tbsp or so of oil until it does.  Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer. Makes 10 cups of dry mix

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk, and 1 "flax egg"  (1 tbsp milled flax seed with 3 tbsp hot water-- let stand 5 minutes) or 4 tbsp water or 2 tbsp applesauce.  Let mixture stand for a few minutes.  The mixture will seem thin at first but the oats will soak up the milk some as it stands while the griddle preheats. If it still seems too watery and thin, add another 1/4 - 1/2 cup pancake mix.  This mix isn't for thick and fluffy pancakes, just so you know.  If you are wanting to go that route, try these or these.  Heat a griddle and drop about 1/4 cup batter onto it. When the edges look dry and bubbles come to the surface, turn the pancake over to finish cooking on the second side.  *1 cup of mix will make about 4-5 4-inch pancakes.

Tip:  Butter milk can be frozen! So if you end up with extra buttermilk that you aren't going to use up soon, freeze it!.  I portion it into 1 cup portions and freeze.

1 comment:

  1. These pancakes are great and make a quick healthy breakfast for the kids on a school morning!

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