Toasted Oat Pancake Mix
This pancake mix recipe makes 4 cups. Each cup of the mix will make 6 pancakes. Store the mix in the freezer.

  • 1 cup old-fashioned rolled oats
  • 1-1/3 cups whole-wheat flour
  • 2/3 cup all-purpose flour
  • 2/3 cup (3 ounces) nonfat dry milk powder
  • 1/4 cup cornmeal
  • 2 tablespoons soy protein powder
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt

1. Preheat the oven to 400°F. Toast the oats until lightly browned and fragrant, about 7 minutes. Transfer to a food processor and pulse until finely ground. Transfer to a large bowl.

2. Stir in the whole-wheat flour, all-purpose flour, nonfat milk powder, cornmeal, soy protein powder, sugar, baking powder, and salt until well combined.

To make 6 pancakes: Measure out 1 cup of the mix and stir in 1/3 cup of dried fruit, such as raisins or dried cherries. In a small bowl, stir together 3/4 cup of water, 1 tablespoon of extra-light olive oil, and 1 large egg white. Stir the water mixture into the pancake mix until combined. Drop by 1/3 cup fulls onto a nonstick greased griddle or skillet and cook 1 minute per side or until done.

Nutritional Information
Per per pancake: 117 calories, 2.7g total fat (0.4g saturated), 0mg cholesterol, 1.7g dietary fiber (0.5g soluble), 19g carbohydrate, 5g protein, 173mg sodium.
Good source of: riboflavin, selenium.

Date Published: 09/19/2005 > Printer-friendly Version
24 pancakes

Prep Time