January 2nd, 2014

Whole-Grain Pancake Mix


Here we are again at the beginning of another year- how does that happen so quickly?  Have you made some resolutions and set some goals to accomplish?  Most often mine include some form of eating more healthy and being more organized.  So, to get the New Year started- here’s a recipe to help with both.  This Whole Grain Pancake Mix is so easy to make, and will save you oodles of time in the mornings!  This mix makes the most yummy light and healthy pancakes – You can also feel good knowing they are 90% whole-grain with no artificial anything!   You’re going love the flavor of whole grain and oats in this pancake mix.


Hint:  If you want to cut down on the sugar, try cooking your pancakes in a little coconut oil and then serve with your favorite yogurt and berries instead of syrup-




Whole-Grain Pancake Mix


For the Mix

4 cups white whole wheat flour
1 cup unbleached all-purpose flour
3 1/2 cups old-fashioned or rolled oats
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

For the Pancakes

1 cup homemade mix
1 cup buttermilk, nut milk, or a combination of plain yogurt and milk
1 large egg


To make the mix

Grind the oats in a food processor until they’re chopped fine, but not a powder.

Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.

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 of buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), and 1 large egg. Don’t worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands.

Let the batter stand for at least 20 minutes before cooking.

Heat a lightly greased griddle to 350°F (if you’ve got a griddle with a temperature setting; if not, medium-hot will do).

Drop the batter onto it in 1/4-cupfuls to make a 4″ diameter pancake.

When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.

Serve pancakes immediately, or stack and hold in a warm oven.

Yield: a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size.

Recipe adapted slightly from King Arthur Flour – have a great breakfast!

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