The following recipe for pancakes from storage rolled oats is from SurvivalBlog reader Paul B.
Paul says: “This recipe makes 8 or 9 pancakes. You might want to double this recipe if you have a large family, or if you like using leftover pancakes for peanut butter roll-ups, like I do. This uses typical storage rolled oats. Or you can substitute oat flour, if you want a more even texture.”
Ingredients
- ½ cup of whole wheat flour
- 2 teaspoons of baking powder
- ¼ teaspoon salt
- 2 tablespoons of honey
- 1/3 cup non-fat powdered milk
- 1 cup rolled oats (or substitute oat flour, for a more even texture)
- 2 eggs, separated
- 1 cup water
- 3 tablespoons of vegetable oil
Directions
- In a regular-size mixing bowl, combine flour, baking powder, salt, honey, and powdered milk. Stir until well blended.
- In a small bowl, beat egg whites until they are stiff, and then set aside.
- In a large mixing bowl, combine egg yolks, water, oil, and oats. Beat slightly and allow mixture to stand for 5 minutes. Then beat until blended.
- Mix in the dry ingredients
- Fold in beaten egg whites. You now have a pancake batter and are ready to pan-fry or griddle the cakes.
- Depending on the size of pancakes desired, drop 2+ tablespoons of batter onto the griddle or pan. But if you want bigger pancakes, then pour a ¼ cup-measure of batter onto the griddle or pan.
- Cook the pancakes until they are full of bubbles on top and the undersides are lightly browned. Spatula-turn them and then brown the other side.
SERVING
Serve with maple syrup or your choice of fruit, applesauce, pearsauce, or jam topping(s).
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!