Almost Instant Pancake Mix

• 1 cup old-fashioned oats
• 3 cups all-purpose flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 1/2 teaspoon finely grated lemon zest
• 3/4 cup vegetable oil
• 1 tablespoon fresh lemon juice
• 1 cup pancake mix
• 1/3 cup milk
• 1 large egg
• Butter or nonstick cooking spray, for coating the skillet
• Suggested toppings: maple syrup, butter, sliced banana, blueberries, honey

1. For the pancake mix: Put the oats in the bowl of a food processor and pulse a few times until chopped.
2. Add the flour, sugar, baking powder, baking soda, salt and lemon zest and pulse a few more times to combine.
3. Add the oil and lemon juice and pulse to moisten the dry ingredients.
4. Store in a resealable plastic container in the refrigerator for up to 2 weeks.
5. For the pancakes: Whisk together the pancake mix, milk and egg in a medium bowl until combined.
6. Heat a large nonstick skillet over medium heat.
7. Lightly coat the skillet with a bit of butter or cooking spray.
8. Drop 1/4 cup batter per pancake into the skillet; you will be able to make about 3 pancakes at a time.
9. Cook until the edges are set and the tops are bubbly, about 2 minutes.
10. Flip and cook until the bottoms are browned, another 1 to 2 minutes.
11. Repeat with the remaining batter.
12. Serve warm with your favorite toppings.

oldfashioned oats, allpurpose, sugar, baking powder, baking soda, kosher salt, lemon zest, vegetable oil, lemon juice, pancake mix, milk, egg, butter, toppings

Taken from www.foodnetwork.com/recipes/food-network-kitchens/almost-instant-pancake-mix-recipe.html (may not work)