You guys!  This is awesome.  It is something you can make ahead of time (in literally less than 5 minutes) and it will last you for SEVERAL days of breakfasts.  It’s been known to be loved among people of all ages.  I’ve made this several times to take to new moms because it is no fuss for them and the rest of their little kiddos think that their mom is wonder woman (or maybe still the same mom before giving birth to a new little one) by still making a homemade, hot breakfast.

I personally love having this on hand because I can also whip it up in 30 seconds (not exaggerating) and have pancakes in the same amount of time as it takes me to make oatmeal in the microwave.  Needless to mention the fact that they taste super!  I love topping these babies with blueberry Greek yogurt.  (Whatever you top them with, just be careful because the topping can add unwanted extra calories.)

Wheat & Oatmeal Pancake Mix
Adapted from Mel’s Kitchen Café

3 1/2 cups rolled (quick) oats
5 cups whole wheat flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup canola oil or coconut oil (I usually use coconut)

Mix all the dry ingredients together in a mixer with a paddle (or by hand).  With mixer on slow speed (or gently by hand), drizzle the canola oil into the bowl slowly while the mixer is running.  When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand.  If it stays together, it is just right.  If it is still crumbly and dry, add another tablespoon of oil at a time until the consistency is correct.  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 mix, 2/3 cup buttermilk, and 1 egg.  The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats.  Heat a griddle and drop the batter onto it.  When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.

1 cup of mix will make about 6 4-inch pancakes.  Serves 3.

Nutritional Information (Per Cooked Serving = 2 Pancakes)
Calories:  217.4
Protein:  7.7g
Carbs:  25.2g
Fat:  10.4g (1.5g = Sat.)
Fiber:  3.4g
Sugars:  4.1g