Homemade Whole-Grain Pancake Mix

Breakfast Pancakes & Waffles

I try to get as many whole grains into our house as possible.  These days that mainly includes bread, crackers and cereal.  I am not well verse in baking with whole grains, but in my never ending quest to make healthy choices for my family I wanted to learn more so when I stumbled on this recipe from King Arthur flour.   I knew I had to at least try it.  If you have never been on their website I highly recommend you go their stat!   You will find so many delicious recipes and great tutorials.  I could serious spend hours there!

The pancake mix is very simple to put together.  It yields about 10 batches of pancakes and stores perfectly in the freezer.  We all agreed that they were very delicious and just different enough to put a some variety in our normal pancake routine!  Enjoy!

homemade whole-grain pancake mix

whole-grain pancake mix
4 cups King Arthur white whole wheat flour
1 cup All-Purpose flour
3 1/2 cups old-fashion or rolled oats
3 tbsp. sugar
3 tbsp. baking powder
1 tbsp. salt
1 tbsp. baking soda
1 cup vegetable oil
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.If you do not have a stand mixer you can use a handheld.  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

1 cup whole-grain pancake mix
1 cup buttermilk, or a combination of plain greek yogurt and regular milk
1 large egg, lightly beaten
1 tsp. vanilla extract
1/2 tsp lemon zest

In a medium mixing bowl combine 1 cup of the pancake mix, buttermilk, egg, vanilla and lemon zest.  Wisk until smooth.  Let the mix stand for 15 minute.  Meanwhile, lightly grease and heat a griddle to 350 degree or pan to medium high heat.  Ladle 1/4 cup of the mixture onto the griddle or pan.  Allow to cook until bubbles form onto of the pancakes (about 2-3 minutes).  Flip the pancake with a spatula and cook until light golden brown and cooked through.  Repeat with the remaining batter and serve warm.

Source:  King Arthur Flour

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