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Whole Grain Pancake Mix

 Whole Grain Pancake Mix
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
60 ServingsPrep: 20 min. Cook: 5 min./batch

Ingredients

  • 10 cups King Arthur Premium 100% 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:

2 of 2

Whole Grain Pancake Mix (continued)

Directions (continued)

  • 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.