Oatmeal Pancake Mix

This recipe has become our family's favorite go-to pancake recipe. It's healthy and I love that it makes a huge batch and will last us several meals. I make mine using all whole wheat (white) flour and adding in some ground flaxseed. I also put my oats in a blender or food processor to pulverize before adding them into the mix. I got this recipe from one of my favorite food blogs, My Kitchen Cafe.

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

Aunt Mary Ann’s Pasta, chicken, & broccoli pesto toss

Recipe sent to me from Jane.  Thought I'd share on here!

This is soooooooo good!  I used almonds instead of pine nuts.

Aunt Mary Ann’s Pasta, chicken, & broccoli pesto toss

4 ounces (about 2 cups) of uncooked vegetable spiral pasta

2 cups cubed, cooked chicken or turkey breast meat (2 breasts)

2 cups small broccoli florets, cooked crisp-tender, cooled

1-½ cups (6 ounces) shredded Mozzarella cheese

2/3 cup lightly packed fresh basil leaves

2 cloves garlic

1-cup mayonnaise

1 TBSP lemon juice

½  tsp salt

½ cup shredded Parmesan cheese

1/s cup pine nuts or coarsely chopped walnuts, toasted

Cook pasta according to package, drain and cool.

Combine pasta, chicken, broccoli and mozzarella cheese in large bowl.  Process basil and garlic in covered blender or food processor until finely chopped.  Add mayo, lemon juice and salt.  Process to combine thoroughly.  Stir in Parmesan cheese.  Add to pasta mixture; toss to coat well.  Stir in pine nuts.  Serve immediately or cover and refrigerate.  For maximum flavor, remove from fridge and toss gently 30 minutes before serving. 

Makes 8 servings