Whole Grain Pancake Mix Recipe

Whole Grain Pancake Mix Recipe photo by Taste of Home

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I found this basic recipe in my local newspaper, and tweaked it for our family. It has all the convenience of commercial pancake mix...plus it is packed with whole grains. Even with the grains this is a light and fluffy pancake.—Dorcas Byler, Brevard, North Carolina

This recipe is:

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Diabetic Friendly

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Whole Grain Pancake Mix Recipe

Prep: 20 min. Cook: 5 min./batch

Yield: 60 Servings

20 5 25

Ingredients

10 cups whole wheat flour
2 cups buttermilk blend powder
1-1/2 cups buckwheat flour
1 cup sugar
1/3 cup baking powder
2 tablespoons baking soda
2 tablespoons salt
1-1/2 cups quick-cooking oats
ADDITIONAL INGREDIENTS:
1 egg, lightly beaten
1/2 cup water
2 tablespoons canola oil

Directions

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. Yield: 8 pancakes per batch.

Nutritional Facts 2 pancakes equals 193 calories, 9 g fat (1 g saturated fat), 56 mg cholesterol, 501 mg sodium, 23 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Originally published as Whole Grain Pancake Mix in Taste of Home Christmas Annual Annual 2011, p171