The recipe comes from melskitchencafe (one of my favorite blogs!)
(I included this picture so you can see what the mix looks like even after the oil is added.)
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats--I threw the oats in a blender and pulverized them to a powder.
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
**I used 100% whole wheat flour (hard white wheat) Great for rotating food storage (five cups total, instead of using 2 cups of all-purpose flour).
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.
*1 cup of mix will make about 6-7 4-inch pancakes. -- I always do 2 cups mix and if we have any left I throw them in the toaster the next morning or eat them for snacks.