WHOLE GRAIN PANCAKE MIX

Whole Grain Pancake Mix image

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

Provided by Taste of Home

Time 25m

Yield 8 pancakes per batch.

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 193 calories, Fat 9g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 501mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

*** Explore more Whole Grain Pancake Mix Recipes »

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