These pancakes are yummy, healthy, and requires use of some food storage! The best thing about these pancakes is that it is a mix, so you can make it ahead of time and always have it on hand. The oats and cinnamon make these oh, so tasty. This recipe came from the Utah State University Cache County Extention Office. They offer classes and handouts about food storage recipes and recommendations for storing. You can find information on their website: http://extension.usu.edu. The Almond Buttermilk syrup gives you some yummy calories, but it's worth it! Enjoy!Cinnamon Oatmeal Pancake Mix
4 Cups Quick Cooking Oats
2 Cups Flour
2 Cups Whole Wheat Flour
1 Cup Non-Fat Dry Milk
1/2 Cup Sugar
1 Tbsp Cinnamon
2 tsp Salt
3 Tbsp Baking Powder
1/2 tsp Cream of Tartar
Combine ingredients and stir to mix well. Put in large airtight container. Label. Store in a cool dry place. Use within 6 months.
Mixing Directions:
In medium bowl, beat 2 eggs. Beat in 3 Tbsp Oil. Stir in 2 cups pancake mix and 1 cup water. Drop by spoonfuls onto lightly greased skillet or griddle over medium-high heat. When batter shows broken bubbles, turn pancakes over. Cook about 2 to 3 minutes. One batch makes about 10 medium pancakes.
Almond Buttermilk Syrup:
In a large pot combine:
2 Cubes of Butter
2 Cups White Sugar
1 Cup Buttermilk
Boil for one minute and take off burner. Add 1 tsp baking soda and 1 tsp almond extract, stir well. You can use any nut flavoring, or vanilla.
3 comments:
Those look so yummy! I'm a huge fan of buttermilk and I make buttermilk syrup often-but I've never done it with the almond extract. I will definitely try that one soon!
Oh how I love pancakes! These sound so good, I LOVE that darn buttermilk syrup, I could eat it like candy. I bet the almond tastes great!
Sara, these look delicious and they're healthy! My husband is a big breakfast fan, but he's also a health nut, so this recipe is perfect for us.
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