My husband went to a retreat and loved these pancakes so much that I had to buy the retreat center cookbook for it. I’ve modified it to remove the dry milk but if you’d like to use that instead, add 1 c. to the mix and replace the milk with water.
The Mix:
4 c. old-fashioned oats
2 c. flour
2 c. whole wheat flour
1 c. packed brown sugar
3 Tblsp. baking powder
5 tsp. salt
1/2 tsp. cream of tartar
Mix together and put in an airtight container.
To Eat:
2 eggs
1/3 c. canola oil
2 c. pancake mix
1 c. milk
Beat eggs in large bowl. Gradually beat in oil. Alternately add pancake mix and milk to mix. Preheat and oil pan/griddle. Pour 1/3 c. batter per pancake. Cook until bubbles form at edges — flip and cook until done. Pancakes should be about 1/4 inch thick when cooked if you have the right consistency–which I find varies frequently.
These are SO good you don’t need much, if any, syrup!.
Enjoy!
