Oatmeal Pancakes

[marnie]

Kids don't like oatmeal -- even though it is good for them? Here's a way to sneak it in. And you can add applesauce or pumpkin too to boost the nutritional value.

Oatmeal Pancake Mix
3 1/2 cups old-fashioned or rolled oats (not quick)
5 cups flour
3 tablespoons sugar
3 tablespoons baking powder
1 teaspoon salt
1 tablespoon baking soda
1 cup vegetable oil

Place oats in food processor and run until finely chopped. Place oats, flour, sugar, baking powder, salt and baking soda in a stand mixer fitted with the paddle attachment. Turn the mixer on low to combine all of the dry ingredients; then gradually add the oil. To tell when the oil is fully incorporated, grab about a tablespoonful of the mixture, place it in your hand and squeeze. If it sticks together, it's ready. If not, gradually add 1 tablespoon of oil at a time until it reaches that consistency.

Remove from bowl and store in airtight container or a zip-top baggie.

This makes 10 cups of a dry mix that you can keep in your pantry in an airtight container for up to two weeks. It will keep indefinitely in the refrigerator or freezer.

When you are ready to make pancakes, add 1 cup of mix to a bowl and add 1 cup buttermilk and 1 egg and combine. Allow to rest for about 15 minutes before cooking pancakes on griddle. Top with maple syrup, fresh or frozen berries, or banana rounds.

Options: Instead of buttermilk, you can substitute 1/2 cup yogurt and 1/2 cup milk. You can try 1/2 cup buttermilk and 1/2 cup applesauce or pumpkin. You can also sprinkle a little cinnamon in the mix.

Makes 12 3-inch pancakes