10 February 2015

Perfect Wholemeal Pancakes Just in Time for Shrove Tuesday

We love pancakes, and I love to make them. They're quick, easy and very cheap. They are not however always the most healthful treat, so this recipe made with wholemeal flour and rolled oats is just what I like. We can have our pancake fix without the guilt of white flour and not much else.

The mix keeps really well in an airtight container for months, although once you have it made up it is so easy to just add the liquids and make them they will become your go to breakfast, morning tea, afternoon tea, dessert.

Wholemeal Pancake Dry Mix:

4 cups wholemeal flour
1 cup plain flour
3-1/2 cups rolled oats
4 tbsp sugar
3 tbsp baking powder
1 tbsp bicarbonate soda

Process rolled oats in food processor so they are broken up a little. Do not puree into a flour. In a large bowl mix oats, flours, sugar, baking powder and bicarb soda. Store in airtight container.

To make the pancakes:

1 cup of dry mix above
1/4 cup vegetable oil
1 cup buttermilk
1 tablespoon of orange juice
1 large egg

Place 1 cup of dry mix into a bowl.
Whisk in vegetable oil, buttermilk/almond milk, orange juice, and 1 large egg.
Cook in a lightly buttered frying pan.

To freeze your pancakes:

1. Lay pancakes out on a cookie sheet. Do not overlap them.
2. Place in freezer for 1 hour or until completely frozen.
3. Remove from freezer and place 3-4 in plastic freezer bag.
4. When ready to eat, place in microwave for 60 seconds or until hot.

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