Now that it’s summer, hopefully you can find a little time here and there for a more relaxed breakfast. Perhaps you’re lucky enough to be escaping to a vacation and you’re packing kitchen supplies and planning meals. This mix is a great traveler or can easily hang out in your pantry while you wait for a slow summer morning that calls for a good breakfast.
3 1/2 cups rolled oats
2 cups whole wheat flour
2 cups white wheat flour (or substitute more whole wheat flour)
1 cup AP flour
3 tbls. sugar
3 tbls. baking powder
1 tbls. salt
1 tbls. baking soda
3/4 cup vegetable oil
I think it’s easier to make this mix right in the bag. (Reuse one of those large bulk aisle bags.) You can also make it in a large bowl, of course.
Blend oats in a food processor. Add with all of the dry ingredients in the bag. Shake up to mix. Add oil and mix with your hands until it is crumbly.
For pancakes: Take one cup of mix and add it to one cup of buttermilk and one egg. Let sit for 10 minutes. Heat griddle or pan over medium heat. Add butter to bottom of pan. Cook about 3 minutes per side.