This pancake mix recipe was given to me by my friend, Emily. She read my blog post about giving a home-made pancake mix to my neighbors and wanted to share her favorite pancake mix recipe with me. She got it from goodcheapeats.com. It is absolutely delicious and so healthy – 100% whole grain with a variety of different grains and flax. There are also some optional ingredients you can add into the pancakes so that with just one pancake mix, you can make a slightly different pancake recipe each time. I tweaked the recipe just a bit to fit my style and added some instructions for someone wanting to grind their own grains. I hope you love this as much as I do! ~ Jessica
For the MIX:
4 cups whole wheat flour
1 cup barley flour
1 cup oat flour
1 cup brown rice flour
1 cup rye flour
1 cup milled flax
1 3/4 cups powdered milk
1 cup sugar (omit this if you would prefer agave or honey – see note at the end)
1 Tbsp salt
1/3 cup + 1 Tbsp baking powder
- MIX: Whisk all the ingredients together in a large bowl or Bosch mixer until all the ingredients are evenly distributed.
- STORE: Place mix in an air tight container or zip-lock bag. Store in the refrigerator or freezer for freshness.
NOTE: If grinding your own fresh flour, you can grind all the grains at once by adding the following to your wheat grinder:
3 cups wheat
3/4 cup barley
3/4 cup whole oat groats
3/4 cup brown rice
Stir up the multi-grain flour you just prepared so that it is evenly mixed before adding 7 cups of it to the rest of the pancake mix ingredients. (There may be a little flour left over).
I can’t often find whole rye, so I just use pre-ground rye flour. But if you can find it, you would mill 3/4 cup rye with the other grains and add 8 cups of the multi-grain flour to the mix.
Don’t put flax into your wheat grinder. It is oily. Instead, grind 3/4 cups of it with a coffee grinder.
For the PANCAKES:
2 cups mix
2 Tbsp oil or melted butter
1 1/4 cup water (or more if needed)
1 tsp vanilla (optional)
1/2 tsp cinnamon (optional)
1/2 cup pureed pumpkin or mashed banana (optional)
1. MIX: Mix together all ingredients in a medium sized bowl.
2. COOK: Spray a griddle or large pan with spray oil. Heat it over medium heat for about 5 minutes, or until hot. Add about 1/4 cup batter to the pan for each pancake. Flip when the underside is golden brown and bubbles are forming on the top.
Serve with your favorite toppings: maple syrup, yogurt, jam, fruit, etc.
NOTE: If you would prefer the pancakes to have agave or honey instead of sugar, omit the sugar when making the mix and stir 3 Tbsp honey or agave into the pancake batter.