Posted by: Deana | July 12, 2014

Homemade Whole Grain Pancake Mix

This is a great pancake mix recipe because it’s delicious, hearty and easy to make in bulk and keep in the freezer.  I got it from my King Arthur Flour Whole Grain Baking cook book.

Homemade Whole Grain Pancake Mix

  • 3½ cups (12¼ oz) old-fashioned rolled oats
  • 4 cups (1 lb) white whole wheat flour
  • 1 cup (4¼ oz) unbleached all-purpose flour
  • 3 T (1¼ oz) sugar
  • 3 T (1½ oz) baking powder
  • 1 T salt
  • 1 T baking soda
  • ¾ cup (5¼ oz) vegetable oil (I use melted coconut oil)

Make the Mix:

Grind the oats in a food processor until they’re chopped fine but not a powder. Put the ground oats, flours and the remaining dry ingredients into the bowl of a mixer with a paddle. Mix on slow speed, and drizzle the oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of the mix in your hand. If it holds together, it’s just right. If it won’t hold together, stir in 1 T of oil at a time until the consistency is correct. Store in an airtight container indefinitely in the freezer.

Make the Pancakes:

Whisk together 1 cup of mix, 1 cup buttermilk (or you may use ½ cup plain yogurt plus ½ cup milk), 1 T orange juice (optional)* and 1 large egg. Don’t worry if the batter seems thin at first: the whole grains will soak up the liquid , and the mixture will thicken as it stands. Let the batter stand for at least 15 minutes before cooking.

*The acidity and sweetness of orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won’t have any orange flavor, they may taste slightly milder to you than without it.

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