Vegetarian pancakes - delish!

These pancakes make a hearty side to a winter meal!  Or use them as a bread replacement for packing "to go" nut butter sandwiches.  The oat flour and honey in the recipe gives it a delicious "graham cracker" flavor. This recipe makes a mix that can be stored in a gallon sized bag or jar.  Just make up the desired amount of mix with an equal portion of water.  One cup of mix with 1 cup of water makes about 6 pancakes.

Vegan Pancake mix

7 cups whole wheat flour

1 and 3/4 cups oat flour (oatmeal ground to flour in a blender)

4 Tablespoons plus 2 teaspoons aluminum free baking powder

3 tsp salt

1/3 cup unrefined coconut oil (or oil of choice)

*add cinnamon, ground ginger root or vanilla when mixing pancakes for flavor varieties

Mix in large bowl, "kneading" lumps by hand until mix is a crumbly consistency.  Store in zip lock style bag or air tight storage container.  To make pancakes, combine equal parts of mix with water.    Allow dough to rest for 5 minutes in the mixing bowl.  Cook on a non-stick griddle for best results.  Drop by 1/3 cup and cook on first side until bubbles form around the edges.  Turn and finish until cooked through center.