2 1/2 cups whole wheat pastry flour
1 cup oatmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Mix all ingredients. Store in refrigerator for up to 3 months in an air tight container.
1 large egg
1 cup of buttermilk (I never have buttermilk on hand, so I replace it with yogurt and milk to equal 1 cup. Enough milk added to the yogurt to make it not so thick. Or you can use a cup of milk with 1 tablespoon of lemon added.)
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/4 cup pancake mix
Mix all ingredients. Drop about by about 1/3 to 1/4 cup scoops onto a buttered and heated pan/griddle. This batter is pretty thick, so you will have to flatten it a bit when cooking :) I usually get about 10 pancakes out of a batch.
I almost always add other things to my pancake batter. Fruit is good- apples, peaches or bananas. I will add spices too, depending on what fruit I use. 1/8 teaspoon of cinnamon, ginger, nutmeg, and/or cardamon. I also use flavored yogurt if that's what I have in the fridge. Tonight I might add coconut and raisins (never tried this before, might be an update on the outcome!).