Homemade Whole Grain Pancake Mix
Homemade pancakes are always a handy option when you need a simple, quick, and frugal meal. All you need are a few humble ingredients from the pantry and a bit of stirring and mixing. And although pancakes are traditionally a morning menu item, I think they can also be an easy meal solution at any time of the day. Pancakes make a yummy breakfast, brunch, or “brinner“!
I’ve taken different approaches to pancakes over the years, beginning with just buying pancake mix from the store, and then moving to making my own pancakes from scratch, and then making my homemade pancake recipe in a larger batch. And now I’m trying still another way to make homemade pancakes using this homemade pancake mix that’s a whole grain option that fits in closer with a whole-food, plant-based way of eating.
This whole grain pancake mix is a mixture of white whole wheat flour (also called whole wheat pastry flour) and oat flour (here’s how I make homemade oat flour), with a bit of flax seed, baking powder, baking soda, and salt added in. There’s no white sugar in the mix, and instead some pure maple syrup and vanilla extract are stirred directly into the pancake batter as added sweeteners. I also keep this recipe dairy free by using almond milk.
This recipe is based on a recipe I found in one of the Engine 2 cookbooks (I didn’t write down on my recipe card exactly which one of the books it was, but I think it was this one). After I made and enjoyed the pancakes a few times I decided to adapt and tweak the recipe a bit to convert it to a larger sized, pre-made batch of pancake mix I could keep in the pantry. And that’s what I’m sharing with you here today!
So this is a very simple way to have your cake (or pancake in this case . . . ) and eat it too. You can still have the convenience of a handy mix in the pantry, but also have the benefits of a whole grain option, a no-sugar option, a plant-based option, and a dairy-free option! You control the ingredients when you make your own. 🙂
Here’s how to do it:
Whole Grain Pancake Mix
- 2 cups White Whole Wheat Flour (also known as whole wheat pastry flour)
- 2 cups Oat Flour
- 1/4 cup Ground (or milled) Flax Seed
- 2 Tbl Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
To make pancakes:
- 3/4 cup Pancake Mix
- 3/4 cup Almond Milk (or other plant milk)
- 2 tsp Pure Maple Syrup
- 1 tsp Vanilla Extract
- Combine the white whole wheat flour and the oat flour. Stir in the flax seed, baking powder, baking soda, and the salt. You may wish to also sift the mixture to get everything well mixed together.
- Keep your pancake mix in a covered container in the pantry.
To Make A Batch of Pancakes:
- To make a batch of pancake batter use 3/4 cup of pancake mix and stir in 2 teaspoons of pure maple syrup, 1 teaspoon of vanilla extract, and 3/4 cup almond milk (or other plant milk), using a little more or a little less milk as needed to get the consistency of batter you desire.
- Pour small scoops of the pancake batter, onto a hot, lightly greased griddle, spreading the scoops a little more into circle shapes if needed.
- Cook for a few minutes (the batter should have just a few bubbles on the top and the bottom should become more golden and cooked). Then flip and cook for a few minutes on the other side.
- Serve with maple syrup or other pancake topping of your choice.
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I would like to make this and add protein to the mix. How much protein powder should I add? And would it be ok to add dehydrated eggs to the mix, or would that be something I should add when I make them if at all? Thank you!
I’ve never personally used protein powder so I can’t speak from experience, but after doing a bit of research I think you could probably add about 4 scoops of the protein powder to this mix. The other option would be to just add a scoop of protein powder as you are measuring out the ingredients to make an individual batch. If you wanted to add dehydrated egg, I would add an amount to the mix that would be equal to six eggs (as the mix makes enough for six batches).