Best Whole Grain Pancake Mix Recipes

WHOLE GRAIN PANCAKE MIX

Steps:

• In a large bowl, combine the first seven ingredients. Place oats in a food processor; cover and process until ground. Stir into flour mixture. Divide mixture among five airtight containers. Store for up to 6 months. Yield: 15 cups., To prepare pancakes: Pour 1 cup mix into a large bowl. In a small bowl, whisk the egg, water and oil; stir into pancake mix just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

WHOLE GRAIN FLAX SEED PANCAKE MIX

Steps:

• For the pancake mix combine flax seeds, flour, cornmeal, oats, dry milk, sugar, baking powder, baking soda and salt in an airtight container in the refrigerator until ready to use.
• For the pancakes, put 1 cup of the pancake mix, egg, oil and water into a large bowl and stir together with a fork just until combined.
• For each pancake, pour about 1/3 cup of the pancake batter onto a greased griddle and cook, flipping once, until golden brown and cooked through.

HOMEMADE WHOLE-GRAIN PANCAKE MIX

Steps:

• For the Mix: Grind the oats in a food processor until they're chopped fine but not a powder [Amy's note: I have actually skipped this step a few times and just used rolled oats, not ground. The resulting pancakes are a little more textured, but still very good.] Combine the flours, oats, and all other dry ingredients in the bowl of a mixer fitted with the paddle attachment. Mix on slow speed, then drizzle in the oil while the mixer is running. Mix until thoroughly incorporated (you should be able to squeeze a bit between your fingers and it should just barely hold together.) Store in an airtight container for 2 weeks at room temperature, or indefinitely in the freezer (I keep it in a big ziptop bag.) For the Pancakes: Stir the pancake mix together with the milk, yogurt and egg. [Amy's note: King Arthur Flour recommends you let the mix sit for 20 minutes so that grains can soak up all the liquid before cooking the pancakes; I usually only do 10 minutes and they're great.] Spoon the batter in 1/4-cupfuls onto your greased griddle or pan; when the edges look dry and bubbles begin to appear on the surface, flip the pancakes and cook another 2 minutes or so. Serve warm. Makes 10 cups of mix, enough for 50 to 80 pancakes

WHOLE GRAIN PANCAKE MIX

Steps:

• Mix above ingredients together then place in food processor to mix again.
• To make pancakes beat 1 egg, 1 tbsp oil, 1/2 cup milk and 1/4 tsp vanilla together.
• Add 3/4 cup pancake mix and mix till just blended.
• Let stand 5 minute.
• Make pancakes as usual in buttered skillet.

MULTI-WHOLE-GRAIN PANCAKE MIX

Steps:

• Put all these ingredients together in a large air-tight container. Use to make Multi-Whole-Grain Pancakes.