My friend, Angela, introduced me to these pancakes. I've made them quite a few times in the past few weeks. Here are a few reasons why I love them:
- They are delicious! They really are light and tender like the name says.
- They are so easy to make! Just mix up the full recipe of pancake mix, stick it in the freezer and then you only have to add two ingredients to them when you're ready to make them.
- They have buttermilk in them. I love buttermilk!
The recipe is from King Arthur flour. I haven't used as much wheat flour in them as the recipe says. I wanted to make sure that my family liked the oats in them before I added more wheat.
Also, this recipe calls for 3/4 c. oil. The recipe that Angela told me about uses 1 c., so that's what I've been using. Maybe someday I'll increase the wheat and decrease the flour, but I think they're still relatively healthy the way I've been making them.Pancake Mix:
3 1/2 c. oats (both old-fashioned and quick will work)
4 c. whole wheat flour
1 c. white flour
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
3/4 c. oil (or more if needed)
In a food processor, grind oats until fine. Combine the oats, flours, sugar, baking powder, salt, and baking soda in a large bowl, preferably in an electric mixer. Mix on low speed and slowly drizzle the oil into the bowl while the mixer is running. (Or you can do this in your food processor.)
If you used less oil (3/4 c.) do the clump test -- squeeze the mix together and if it clumps together then it has enough oil. If it doesn't clump, then add 1 T. at a time until it does. When I've used 1 c. oil it's been perfect.
Store in the freezer.
Light and Tender Wheat-Oat Pancakes:
1 c. buttermilk (or 1/2 c. milk and 1/2 c. yogurt)
1 c. pancake mix
Whisk together egg, buttermilk (or milk and yogurt) and pancake mix. The batter may seem runny, but it will thicken as it sits. Cook as usual on a griddle.
Makes about 10 medium sized pancakes (3 1/2").