One year, I made a layered whole grain pancake mix to give as a Holiday gift. It was a big hit in our house and with others so I started making it on a regular basis. I adapted the recipe, originally from Parents magazine, to create the one below. I also doubled it since it seems to be easier to do all of the measuring at once.
When I made the pancakes, I also doubled the recipe of the pancake batter. We had plenty for breakfast and I froze the rest.
For those of you who buy a whole grain pancake mix from the store, don't be intimidated; it's very easy to do it yourself. It's usually less expensive and you have more control over the ingredients. This one is packed full of nutrition.
I served it to some of the neighborhood kids as a snack; they ate it just plain, without the syrup. Why not boost your nutrition in the morning by trying this recipe? It's worth every bite!
Whole Grain Pancake Mix
It’s easiest to make this in a big batch and place in an airtight container. You can make a smaller batch by making 1/2 of it. Mix the following dry ingredients together in a large bowl using a whisk to incorporate the baking powder and baking soda into the flour. Place into an air-tight container.
1 cups all-purpose flour
3 cups whole-wheat flour
1 cup quick oats
1 cup cornmeal
1/2 cup ground flaxseed meal
1/2 cup wheat or oat bran
1/4 cup sucanat (sugar cane natural or brown sugar)
2 Tbl baking powder
1 Tbl + 1 tsp baking soda
2 tsp salt
1/2 tsp nutmeg (optional)
2 tsp cinnamon (optional)
Whole Grain Pancakes
For one batch of pancakes, whisk together until combined:
1 cup of buttermilk (to make your own, place 1 Tbl of vinegar in a glass measuring cup; fill with milk to measure 1 cup and wait 5 minutes)
1 Tbl vegetable oil
1 tsp vanilla (optional)
1. Stir in 1 1/4 cup of dry pancake mix just until combined. Heat non-stick skillet over medium heat.
2. Pour 1/4 cup batter per pancake into pan and cook 1 1/2 to 2 minutes per side or until pancake is golden.
Makes eight 4” pancakes per batch