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.