Almost Instant Pancake Mix
- Level: Easy
- Yield: 4 cups dry pancake mix (about 6 pancakes per 1 cup dry mix)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 290
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 16
- Sodium
- 486
- Total: 20 min
- Active: 20 min
Ingredients
Pancake Mix:
1 cup old-fashioned oats
3 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons baking soda
3/4 teaspoon kosher salt
1/2 teaspoon finely grated lemon zest
3/4 cup vegetable oil
1 tablespoon fresh lemon juice
Pancakes:
1 cup pancake mix
1/3 cup milk
1 large egg
Butter or nonstick cooking spray, for coating the skillet
Suggested toppings: maple syrup, butter, sliced banana, blueberries, honey.
Directions
- For the pancake mix: Put the oats in the bowl of a food processor and pulse a few times until chopped. Add the flour, sugar, baking powder, baking soda, salt and lemon zest and pulse a few more times to combine. Add the oil and lemon juice and pulse to moisten the dry ingredients. Store in a resealable plastic container in the refrigerator for up to 2 weeks.
- For the pancakes: Whisk together the pancake mix, milk and egg in a medium bowl until combined.
- Heat a large nonstick skillet over medium heat. Lightly coat the skillet with a bit of butter or cooking spray. Drop 1/4 cup batter per pancake into the skillet; you will be able to make about 3 pancakes at a time. Cook until the edges are set and the tops are bubbly, about 2 minutes. Flip and cook until the bottoms are browned, another 1 to 2 minutes. Repeat with the remaining batter. Serve warm with your favorite toppings.