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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 it is packed with whole grains. Even with the grains this is a light and fluffy pancake.—Dorcas Byler, Brevard, North Carolina
  • Total Time
    Prep: 20 min. Cook: 5 min./batch
  • Makes
    8 pancakes per batch


  • 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
  • 1 egg, lightly beaten
  • 1/2 cup water
  • 2 tablespoons canola oil


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

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  • Pixiedust911
    Dec 19, 2015

    Tammy5350 it's a 1/2 cup of water and 2 Tbsp of Canola Oil and yes 1 Egg per 1 cup of flour mixture

  • tammy5350
    Dec 11, 2014

    Need to know how much water and oil to add. I assume one egg per batch.

  • Fharraige
    Mar 10, 2013

    We use this recipe all the time. It's great for planning ahead.