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.

Kathryn's Granola

8 cups regular rolled oats
6 cups 6 grain cereal mix
1/2 cup flax seed meal
2 cups wheat bran
2 cups coconut (can be sweetened or unsweetened)
1 cup raw sunflower seeds
1 cup nuts (your favorite)
1 scant packed cup brown sugar
1 Tbsp. cinnamon

1 cup honey
1 cup oil
1 cup water
3 tsp. vanilla
2 tsp. salt

In a large bowl, mix together well; oats, 6 grain, flax seed, wheat bran, coconut, sunflower seeds, nuts (your favorite kind), brown sugar (can be more or less than a cup, however you like it, but I wouldn't do any more than 1 1/2 cups), and cinnamon.

In a saucepan, add remaining ingredients. On medium-low heat, stir and heat through. Do not boil or over heat. Heat just enough to dissolve salt and until the honey is blended in. Pour over oat mixture and stir well.

Spread in two 9 x 13 pans for a softer granola. Spread on 4 cookie sheets for a crunchy granola. Roast for 1 hour at 225 degrees. Stir after 1/2 hour and then every 10 minutes.

Can add dried fruit to you liking, after roasted. Cool and store in an air tight container.

I have a TON of wheat bran and 6 grain. I am happy to share, let me know.

Baked French Toast

We tried this and loved it! It's great for a quick dinner on one of those nights you don't know what to fix! So yummy with the cinnamon sugar, there's no need for syrup.

1/4 cup butter
4 eggs
2/3 cup milk
1/3 cup sugar
1 tsp. cinnamon
8 slices bread

Melt butter in a 10x15 pan. Mix sugar and cinnamon. Sprinkle evenly in pan over butter. Dip bread in egg/milk mixture, soaking well. Place in pan. Bake at 400 10-15 minutes. Let stand one minute before serving. Lift pieces out and flip over to serve.

Buttermilk Syrup

1/2 cup butter
1/2 cup buttermilk
1 cup sugar
1/2 tsp. baking soda

Boil for one minute. Then add 1 tsp. vanilla, or coconut, or strawberry extract. Stir and serve warm over pancakes, waffles,or french toast. Enjoy!

My friend, gave me this recipe. We love it. This is a great change up from maple syrup.

Kneaders Chunky Cinnamon French Toast

This luscious French Toast recipe remains unrivaled! This recipe was originally demonstrated on Good Things Utah May 9, 2005.

Kneader’s Over-Night French Toast

Ingredients:
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter

Preparation:

Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8

Kneader's Carmel Syrup

1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup

Blend together and heat on stovetop until sugar is smooth.
Serve warm.