When I made these they puffed up pretty thick. They might have needed a little more water. They were not sweet at all, they were almost salty. But hey, when you drowned them in butter and syrup that is not a problem. They were good, but not great. Oh I also didn't have any whole wheat flour, so I just used all purpose flour, that might have made a difference.
4 cups quick cooking oats
4 cups whole wheat blend flour or 2 cups all-purpose
and 2 cups whole wheat flour
1 cup non-fat dry milk
2 tablespoons cinnamon
5 teaspoons salt
3 tablespoons baking powder
1/2 teaspoon cream of tartar
Combine all ingredients in a large bowl; stir well. Store in an airtight jar or container in refrigerator. Give with the recipe for pancakes.
Yields about 8 cups of mix, enough for 2 (1-quart) gift jars.
Cinnamon Oat Pancakes:
In a mixing bowl, beat 2 eggs. Gradually beat in 1/3 cup vegetable oil. Alternately beat in 2 cups of pancake mix and 1 cup water.
Heat a lightly greased skillet over medium high heat. Pour a heaping spoonful of batter onto hot skillet. Cook pancakes until bubbles appear on surface and begin to break (about 2 to 3 minutes). Turn and cook 2 to 3 minutes more or until golden brown.
Yields 12 (5-inch) pancakes.
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