Cinnamon Oatmeal Pancake Mix Recipe

Name: Cinnamon Oatmeal Pancake Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups quick-cooking oats; 2 cups all-purpose flour; 2 cups whole wheat flour; 1 cup non-fat powdered milk; 3 tablespoons baking powder; 4 tablespoons cinnamon; 1 1/4 tablespoons salt; 1/2 teaspoon cream of tartar; 2 eggs; 1/3 cup vegetable oil; 1 cup water (you may need a bit more)

Servings: persons

4 cups quick-cooking oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup non-fat powdered milk
3 tablespoons baking powder
4 tablespoons cinnamon
1 1/4 tablespoons salt
1/2 teaspoon cream of tartar
2 eggs
1/3 cup vegetable oil
1 cup water (you may need a bit more)

1
Combine all dry ingredients to create about 8 cups of mix.
2
Store in an air tight container until you are ready to use.
3
To prepare for pancakes:.
4
In a large mixing bowl, beat the eggs.
5
Beat in the vegetable oil.
6
Mix in 2 cups of mix alternately with the water.
7
Scoop in heaping Tablespoon amounts per pancake onto a lightly greased skillet set at medium-high heat.
8
Cook until the tops show broken bubbles (2 to 3 minutes). Turn and cook about 2 to 3 minutes more, until golden brown.

1108

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups quick-cooking oats, 2 cups all-purpose flour, 2 cups whole wheat flour, 1 cup non-fat powdered milk, and more.

Yes, Cinnamon Oatmeal Pancake Mix falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Oatmeal Pancake Mix

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