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Cinnamon-Oatmeal Pancake Mix

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Origins Unknown

List of Ingredients

4 cups gf oats which have been put through the food processor to break them up
4 cups all-purpose gf flour blend (like Featherweight or Better Batter)
1 cup dry non-dairy milk powder
2 tablespoons ground cinnamon
1 tablespoon plus
1 1/2 teaspoons salt
4 tablespoons baking powder
1/2 teaspoon cream of tartar


Recipe

PREPARATION:

Combine all ingredients and stir to mix well. Store in refrigerator.
Makes about 8 cups.

TO COOK:

In a medium mixing bowl, beat 2 eggs. Beat in 1/3 cup of vegetable oil mixed with 1 tbsp lemon juice. Do not add the oil all at once.

Alternating, stir in 2 cups pancake mix and 1 cup of water - just well enough to incorporate. Do not over work or the cakes will be tough. Set aside for 15 minutes to allow the baking powder

Using about 2 to 3 tablespoons of mix for each pancake, pour onto a lightly greased skillet or griddle over medium-high heat; cook until the tops show broken bubbles around the edge and bottom is browned. Turn and cook about 2 to 3 minutes more, until golden brown.

Makes about 12 5-inch pancakes. Pancakes may be served hot, or cooled and frozen.