April 28, 2011

Whole Grain Oatmeal Pancake Mix + Blueberry Maple Syrup

I think I’ve mentioned our gradual transition from using (and loving) purchased pancake mix to using (and loving) homemade, whole grain pancake mixes. I was always very leery of whole grain pancakes because I do NOT enjoy eating hockey pucks for breakfast. I’ve discovered over the last few years that it IS possible to change your tastes and that not all whole grain pancakes taste like hockey pucks! If you’re hooked on purchased pancake mix, try making a basic, homemade mix and gradually add whole wheat flour. Or try this Buckwheat Pancake Mix.

This Whole Grain Oatmeal Pancake Mix is lovely. It’s my new favorite, actually. Kat, a fellow high school yearbook nerd and friend from back when I thought it was cool to wear sweatshirts inside out, sent this to me. I’m so glad she did!

The first time I made this, I mixed a batch in a large bowl and measured some out into a slightly smaller bowl to cook up. Then I accidentally added the eggs and water to the BIG bowl. We had a lot of pancakes that morning. (And in the freezer to pull out for the rest of the week. Making the entire batch wasn’t a bad idea, actually.) Luckily we had a lot of syrup and fruit, too.

Did you know that blueberries have a lot of pectin? Seriously. Go make a smoothie with a lot of blueberries and let it sit in the fridge overnight. You’ll have this weird, semi-solid thing that you will NOT want to drink.

Where was I? Oh yes, syrup. I snagged the idea for this syrup from another (real life) friend, Jessie from The Cavewoman’s Kitchen. I never thought to pair blueberries with maple syrup before. And recently I read that blueberries and cinnamon was a good combination as well. So I used all three. D-lish.

Only… remember that stuff about pectin? (See? It was relevant!) I took these photos the day after I made the pancakes and syrup. The syrup had turned kind of… slimy. And slippery. Still tasted great, but it wouldn’t spread itself evenly over the pancakes as I’d hoped.

It slipped over to one side, and I ended up with what my husband called, “two-faced” pancakes. Oh well. I threw some blackberries on top as a distraction.

Not only was this a great combination, we didn’t eat hockey pucks for breakfast. Nope. They’re hearty, yet soft and have a great flavor.

Even after they’ve cooled off and sat for an hour on the counter. And especially slathered with Nutella.

Thanks Kat & Jessie!

Whole Grain Oatmeal Pancake Mix + Blueberry Maple Syrup

Ingredients:

For the mix:
3 cups dry milk
4 cup whole wheat flour
4 cups whole wheat pastry flour (or more regular whole wheat flour)
4 cup rolled oats
1/2 cup brown sugar
2 T + 2 tsp baking powder
2 tsp salt
1 1/2 cup milled flax (optional)

For the syrup:
1 cup 100% pure maple syrup
1 cup fresh or frozen blueberries
1 tsp cinnamon

Directions:

To prepare the mix:
Mix together thoroughly. (Shake it like crazy.) Store in an airtight container. Makes about 5 batches.

To use the mix:
Measure out 3 cups dry mix and add 2 beaten eggs, 2 cups water and 1 T oil or melted butter. Drop by 1/4 cupfuls on a med/high heated buttered skillet.

Makes about 14-16 pancakes per batch.

To prepare the syrup:
Combine all ingredients in a small saucepan and simmer for 10-15 minutes until blueberries have cooked down. Let it simmer longer if you want your syrup slightly thicker.

Pancake mix recipe adapted slightly from Kat Jensen, inspired by Great Harvest pancakes.
Syrup recipe adapted slightly from The Cavewoman's Kitchen

Baking Mixes and Spice Blends, Breakfast, Homemade Staples

26 comments »

26 Responses to “Whole Grain Oatmeal Pancake Mix + Blueberry Maple Syrup”

1

d.liff — April 28, 2011 @ 1:10 pm

Ooo that blueberry maple syrup makes me wish I was back home in New England!

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2

Michele — April 28, 2011 @ 2:03 pm

Looks amazing! We love and eat tons of pancakes around here and I have a rather large collection of favorites. This one looks like it will fit right in. Thanks for sharing!

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3

Katherine — April 28, 2011 @ 3:35 pm

Oh my! I feel famous! Thanks for making my day.

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4

Kell — April 28, 2011 @ 3:42 pm

looks yummy, i will have to give it a try. i finally found a normal/plain pancake recipe i like so now i can play around with it :)

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5

Kate Larsen — April 28, 2011 @ 6:55 pm

Wait– it isn't cool to wear sweatshirts inside out?!!!

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6

tracy — April 28, 2011 @ 7:21 pm

As someone who has taste-tested Kat's mixes, I can attest that this pancake mix is delish! You should do a whole post on Kat's different mixes…they are all super-fab!

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7

Lauren's Latest — April 28, 2011 @ 8:20 pm

Awesome awesome awesome! I was just thinking about making up some dry pancake mix! I'm stealing this recipe. Do you think I could store this using a dry-pack canner or even in heavy duty ziploc bags? And how long do you think it would last? Natalie, you are the bomb.com.

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8

Natalie @ Perrys' Plate — April 28, 2011 @ 8:24 pm

Kate – I'm sorry I mislead you, girl. :)

tracy – I only have one other mix of Kat's. Is she holding out on me?!

Lauren – Glad I can help (although the mix really isn't mine :)). I think a heavy duty ziplock would be fine. There's nothing that would go bad or rancid in the mix. I've never done dry-pack canning before, so I have no idea about that. I'm canning impaired. :)

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9

Jaime — April 28, 2011 @ 9:12 pm

Hel-lo! Those look fabulous. Your whole blog looks fabulous–how have I not found you yet?! :) You look familiar from HS. I've been adding Chia seeds to our pancakes lately with pretty good reception from the fam.

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10

Joanne — April 29, 2011 @ 12:26 am

That's so funny about the blueberries! Hmm. Learn something new every day! THat syrup does look addictive though…gloopy or not!

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11

Cakebrain — April 29, 2011 @ 3:14 am

You had to remind me of those inside-out sweatshirt days! I was hoping to forget that whole era! Great looking pancakes! My daughters just LOVE pancakes and this one looks healthy! yay!

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12

Shannon — April 29, 2011 @ 5:18 pm

I made these last night for dinner. I used half white and half whole wheat flour. They were yummy, filling, and they passed the kid test! Not one of my 5 kids noticed they were healthier than what I've made in the past with all white flour. I've been looking for a recipe to make and store in my pantry. Thanks!

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13

April — April 29, 2011 @ 10:11 pm

I am wondering if you used blueberries or blackberries, since blackberries are used in the pictures (on your site and on hers) :)

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14

Natalie @ Perrys' Plate — April 29, 2011 @ 10:15 pm

Great, Shannon! Very sneaky indeed :) I'm glad they were a hit!

April – I used frozen blueberries in the syrup, but happened to have fresh blackberries in the fridge, so I threw some on top. I know it looks misleading… :) You could really use either one in the syrup, although I like the blueberries because there aren't any seeds.

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15

thenewlywedchefs.com — April 30, 2011 @ 1:27 am

This recipe looks amazing! Perfect for a Saturday morning :)

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16

Kathryn — April 30, 2011 @ 7:12 am

I can't wait to try this! I love your buttermilk pancake mix recipe, so I'm sure this will be yummy too!

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17

Miss @ Miss in the Kitchen — May 2, 2011 @ 12:03 am

I love whole grain pancakes. I have used a mix from The Bunnery and sometimes make them from scratch, but I've been missing out on the syrup!

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18

Amy — May 4, 2011 @ 3:25 pm

I made these up this morning to try out. They are wonderful. I used buttermilk instead of water for my wet ingredient though.

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19

Alison Altop — July 29, 2011 @ 1:32 am

I know that it's been awhile since you posted this recipe, but I made these AGAIN tonight for dinner and added 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 unpeeled grated apple, and 1 unpeeled carrot to the mix. This is something I've done in the past with other pancake mixes just to boost the amount of fruit and veggies for my family. We still put lots of fruit on top too. Thought I would just share another way to boost those fruit & veggies.

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20

Natalie — July 29, 2011 @ 2:15 am

Alison – Thanks for the tip! I've added carrots and apples before, but not in the same batch. Good idea! :)

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21

Gaby@GabHousewifeChronicles — September 5, 2012 @ 7:32 am
Do you use organic dry milk??

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- Natalie replied: — September 5th, 2012 @ 9:16 am
  
  Hi Gaby! No, I don’t. That’s actually next on my list to find!
- Gaby@GabHousewifeChronicles replied: — September 5th, 2012 @ 9:25 am
  
  Wow, thanks Natalie!! Quick reply =) So, which dry milk do you use? What do you look for in the ingredients label for dry milk? Or should I use any?
  - Natalie replied: — September 11th, 2012 @ 9:33 am
    
    Sorry it’s taken me so long to respond! I think most dry milk brands are pretty straightforward as far as ingredients as they only contain dry milk. What worries me is the type of milk and what the cows were eating (or given….hormones??). I actually went to Whole Foods last week with your comment in mind and found some organic dry milk which was crazy expensive. I also saw some Bob’s Red Mill brand which wasn’t organic, but was hormone-free. I bought that, thinking it was an upgrade from the kind I was using before. That costed a lot more than the kind that I usually get, but not as much as the organic.
22

Natasha Marston — August 7, 2013 @ 3:51 pm
Hello!

This looks great! I was wondering if you could give me a suggestion on swapping out the dry milk. We try to use organic dairy wherever we can and I find the organic dry milk to be too expensive.
Could I remove the dry milk altogether and use fresh organic milk at the time of preparing them? Also this would leave room to make them dairy free if needed.
Just wondering if you have any advice/suggestions as far as quantities go.

Thanks
Natasha

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- Natalie Perry replied: — August 7th, 2013 @ 8:21 pm
  
  Hi Natasha! Funny you ask because I’ve been working on developing another pancake mix recipe without the dry milk (or oats or wheat). I’m pretty sure you could just remove the dry milk from this recipe and use any type of milk when you mix up the pancake mix. Try using less pancake mix, but increase if the consistency isn’t what you’re used to. Good luck!