| 10 | 19 | 190 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 4 min | 10 |
| 1 cup | Rolled oats- Gluten Free |
| 1 1/4 cup | Wheat flour, whole wheat |
| 1 tbsp packed | Brown sugar |
| 1 tbsp | Cinnamon |
| 1 1/2 tsp | Baking powder, gluten-free |
| 3/4 tsp | Salt |
| 3/4 tsp | Baking soda |
| 1/4 cup | Coconut oil |
| 1 large | Egg |
| 1 cup | Whole milk 3.3% |
In a food processor, process the oats until they resemble coarse sand (about 30 seconds).
In a large mixing bowl, mix together the processed oats, flour, brown sugar, cinnamon, baking powder, salt and baking soda.
While stirring, drizzle in the coconut oil. Stir until thoroughly combined.
In a large bowl, combine pancake mix, egg and milk.
Heat a large nonstick skillet over medium heat and coat with cooking spray. Pour about 1/3 cup batter per pancake onto the skillet, do not overcrowd the skillet. Cook for about 4 minutes, turning once in the middle.
*See Freezing instructions below
Method 1: Freeze Pancake mix in airtight container (without eggs or milk).
Method 2: Cook pancakes and cool completely on a cooling rack. Place pancakes in a single layer in gallon size freezer bags with parchment paper between layers. Seal tightly and freeze.
To reheat: Place in toaster for one cycle. Microwave in 10-second increments until heated through.
| Grain | 1.5 |
