Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

Get information here about her cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Friday, October 2, 2009

Whole Grain Pancake Mix recipe

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!

These pancakes make a great snack

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 egg
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


Sigrid said...

I love anything that is nutritious, saves money, and can save time by taking a few minutes to be pro-active. I double this big batch and freeze individual portions. When I want blueberry pancakes, I can whip up the batter in less than 2 minutes :).

The Family Chef said...

Thanks Sigrid! I think cooking healthy has a perception of being time consuming; in the long run I think it's easier and of course, so much better for all of us.

Eden said...

Love this and your new list on SkinnyScoop. I just scooped this particular recipe into my new & growing list of "Recipes and Snacks For My Picky Eater Kids."

Thx for the idea!

Anonymous said...

Your whole grain pancake mix says that you doubled the ingredients: I think you doubled the total flour and whole-wheat flour so that it was 4 cups, but 1 cup was flour and 3 cups were whole-. wheat flour. Is that right?
And does it work out if you don't use the flax seed meal?
Thank you.

The Family Chef said...


"When I made the pancakes, I also doubled the recipe of the pancake batter. We had plenty for breakfast and I froze the rest."

What that means is I made twice the amount of batter (doubling everything) but not the dry ingredients.

This is the batter:
1 cup of buttermilk
1 egg
1 Tbl vegetable oil
1 tsp vanilla (optional)
1 1/4 cup of dry pancake mix

I cooked all of the pancakes. We ate one batch and then froze the other cooked batch.

For the dry mix (I did not double that), if you don't use flax, substitute with something else like more flour, oats, or wheat germ.

Hope this helps.