My wife and I aren’t usually brunch people, but recently we really wanted to have a meal at 11 a.m. I turned to my tried-and-true pancake mix recipe from King Arthur Flour’s Baker’s Companion cookbook, but this time I wanted the pancakes to be extra healthy. I used white whole wheat flour and added a cup of oat bran.
Mixed with buttermilk, these pancakes were fantastic, and they rose well despite the heaviness of the ground oats and oat bran.
This mix keeps well in the freezer, so I know what I’m making the next time we’re looking for a quick brunch recipe.
For the mix:
- 3 1/2 cups old-fashioned oats
- 4 cups white whole wheat flour
- 1 cup oat bran
- 3 tablespoons sugar
- 1 tablespoon salt
- 3 tablespoons baking powder
- 1 tablespoon baking soda
- 1 cup vegetable oil
Combine all of the dry ingredients in the basin of a stand mixer. Using the paddle attachment, with the mixer on low, stream in the cup of vegetable oil. Mix well. The finished pancake mix should clump in your hands when pressed together.
To make pancakes, the ratio is equal parts mix, buttermilk and eggs. For two people I use 2 cups of mix, 2 cups of buttermilk and 2 eggs.