Hi, Sail. I designed the mix when I was running brunch service in a high-end restaurant; the beauty of it was being able to make more pancake batter on the fly in less than 5 minutes, so adding as few ingredients to the mix to get to the finished product was a thing. Later on, I continued making the mix as designed because it was the ultimate convenience food for my siblings to make for their kids on Sunday mornings. The simplicity of 1, 2, 3, pancakes was a powerful draw. That said, there's no reason you can't leave the oil out of the mix and add 2 tablespoons when you mix in the egg and the buttermilk. The mix should still be kept in the freezer, to keep the whole grains from going rancid. Susan

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