The recipe makes about 10 cups of mix, which can keep for awhile (2 weeks or so) at room temperature. Or you can keep it on the fridge indefinitely, although I'm pretty sure Dad will need a refill before long. The remaining ingredients for the pancakes (besides the dry mix) are pretty typical things you'd have in your kitchen. I'm sure they'll be perfect for you if you're "breakfast people".
Whole Wheat Oatmeal Pancake Mix
3 1/2 cups rolled (quick) oats
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 oil
Mix all dry ingredients together in a mixer with a paddle attachment, or by hand. With the mixer on low speed, gradually drizzle the vegetable oil in while the mixer runs. When all of the oil has been added, stop the mixer and grab a handful of the mixture. If it clumps together when you squeeze it and stays there, it's just right. If it is too crumbly to stay together, drizzle in a tablespoon of oil at a time until the mixture will stay clumped together. Store in an airtight container at room temperature for up to two weeks, or in the refrigerator or freezer indefinitely.
To make the pancakes:
Whisk together 1 cup of mix, 1 cup of buttermilk (or 1/2 cup yogurt and 1/2 cup milk will also work), and 1 egg. The mixture may seem thin, but the oats will soak up some of the moisture while your griddle heats. Heat a griddle and drop the batter onto the griddle. When the edges look dry and bubbles come to the surface but don't break, the pancakes are ready to flip.
A cup of mix will make 6 or 7 four-inch pancakes.