Make Your Own Whole Grain Pancake Mix

Store the final mix in n airtight container or freeze

The original recipe inspiration came from Make A Mix by Karine Eliason. This basic mix can stand alone or be varied in a number of ways. Make this mix and put it into a container to store in the freezer; this will help keep it fresh. You can half this recipe to go smaller; with 5 people in our family we refill our pancake mix container 2-3 times per month.

Ingredients

• 16 C freshly ground Hard White Wheat (see variations below)
• 4 C Powdered Milk (you can use Buttermilk powder too)
• 1 C Sugar
• 16 tsp baking powder
• 8 tsp baking soda
• 4 tsp salt

Mix all dry ingredients together

Directions

Mix all dry ingredients together until thoroughly blended. Store in an airtight container.

Custom Mix Variations

This is the best part! Our whole grain pancake mix is very forgiving and amazingly versatile. Pancakes are one of the oldest forms of quick breads, and as such the ingredients are so simple that failure is really quite difficult.

We love to customize our homemade pancake mix with custom flour mixtures. Mix any variation: Hard Red Wheat, Hard White Wheat, and Soft White Wheat. Barley only, Barley with Hard White. Rye and Hard White, Kamut, 9-grain, Oats, Spelt, or all the above! Grind and mix any whole grain variation that sounds yummy or interesting to you. Even if you use a grain that is low gluten; it’s no matter because pancake batters are forgiving when using low gluten grain!

Use a grain mill like the Wondermill or Nutrimill for fresh flour

If short on time or grains, use what you have in whole or part. There really are very few rules when it comes to pancakes. For those coming off of store bought mixes, yes it is ok to put in partial amounts of unbleached flour until the family doesn’t realize they are 100% whole wheat/whole grain! Just keep slipping in more and more of those healthy whole grains during the transition process.

Basic Pancake Batter

• 1 egg
• 2 T Olive or Coconut oil (the Olive Oil adds a unique hint that really compliments the flavor)
• 1-2 tsp pure Vanilla extract
• 1.5 – 2 C of you homemade Pancake Mix
• 1 C water (Add more for thinner pancakes and less for thicker; we tend to like our pancakes a little thinner)

Directions

Add egg, oil, vanilla and Pancake mix to bowl. Add any additional mix-in or stir in (see below) before adding water. Add water and stir with a whisk until blended to desired consistency. Cook on a preheated griddle using coconut oil or olive oil; medium heat works best for thorough cooking to eliminate doughy spots in the middle.

Serve hot with 100% real Maple Syrup. We like to substitute the syrup with homemade jam as a nice change of pace or a combination of jam and yogurt (a real treat from our point of view).

Variations

Here are some popular variations to spice up your basic Pancake Batter:

• Mix in Applesauce,  pumkin, pureed Bananas or peanut butter
• Add a splash of lemon or orange juice for a light zesty flavor
• Include ground Flax, Almonds, or crushed Pecans
• Add Cinnamon or nutmeg
• Mix in fresh Blueberries, Chocolate Chips, or Yogurt (gives nice texture)