Recipe of the Week: M.N.’s Oatmeal Pancakes

Reader M.N. sent us this recipe that is a good way to use your stored rolled oats, your stored wheat (or whole wheat flour), your stored powdered eggs, and your stored powdered milk.  Of course, fresh ingredients taste best, but long term storage ingredients are still palatable.

This recipe serves four people, or two teenage boys. (About 12 pancakes).

Note: Doubling the recipe is too much for the capacity of a blender, so make separate recipes.

  • 2 Cups rolled oats (oatmeal)
  • 1 Cup of whole wheat flour (can be hand-ground, but if so, grind it twice)
  • 2 1/2 Cups milk (separately reconstituted powdered milk can be substituted)
  • 1/3 Cup vegetable oil
  • 2 eggs (or equivalent quantity of separately reconstituted powdered eggs)
  • 1 tsp salt
  • 2 1/2 tsp baking powder
  1. Put all ingredients in a blender, or in a large mixing bowl, and use a hand mixer. Blend smoothly into a batter.
  2. Let the batter stand for three minutes, to thicken.
  3. Bake on a hot, oiled griddle or large cast iron skillet.

Serve this as you would any regular pancakes with butter, maple syrup, sorghum, or jam.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!